Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper.

Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.

Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.

While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.

Peel and cut the peaches into 1/2" chunks. Discard (or drink) any peach juice that's collected at the bottom of the bowl. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined.

After the crust has cooled 15 minutes, pour the peach layer evenly over the top of the baked crust and sprinkle the topping over the peach layer.

Bake for 45-50 minutes or until the topping has browned and the peaches are bubbly. Cool completely before adding the glaze.

For the glaze, mix the powdered sugar, vanilla extract, 1/4 teaspoon almond extract and salt together until well combined. Add 4 teaspoons of milk and stir. Taste and add another 1/4 teaspoon almond extract, if desired, and up to an additional 2 teaspoons of milk to reach the desired consistency. Spoon over the cooled bars.

If you used all-purpose flour, cut into bars and serve. If you made the gluten-free version, chill for 2 hours and then cut.

Store the bars in an airtight container for up to 3 days.