Preheat your oven to 350°F (180°C) and grease or line a 9x13-inch baking pan with parchment paper.

In a food processor, combine all-purpose flour, granulated sugar, and salt. Pulse until well mixed, then add cold, diced butter.

Transfer crumb mixture to a bowl, reserve 1½ cups for topping, and press remaining mixture into the prepared baking pan.

Bake the crust for about 15 minutes or until light golden brown. Let it cool slightly.

Drain chopped fresh peaches in a colander for 15-20 minutes, then toss with reserved crumble mixture.

Spread peach mixture evenly over the pre-baked crust.

Return to the oven and bake for an additional 30–35 minutes until topping is golden brown.

Remove from oven and cool completely for at least 2-3 hours before cutting.