Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easy removal.

Make the crust and topping
Combine the flour, sugar, and salt in a large bowl, or use a stand mixer fitted with the paddle attachment. Gradually add cold butter cubes, mixing until the texture is crumbly. Set aside 1 ½ cups of this mixture for the topping.

Form the crust
Press the remaining dough mixture firmly into the prepared pan. Bake for 12–15 minutes, or until lightly golden. Let it cool for at least 10 minutes before adding the filling.

Mix the creamy peach filling
Whisk the eggs and sugar in a separate large bowl until the mixture is smooth and well blended. Add sour cream, flour, and salt, mixing until well combined. Gently fold in the sliced peaches.

Assemble the bars
Pour the peach filling over the baked crust, spreading it evenly. Sprinkle the reserved crumb mixture over the top.

Bake to perfection
Place the pan back in the oven and bake for 45–50 minutes, or until the topping turns golden and the filling firms up.

Cool and slice
Let the bars rest for at least 1 hour before slicing. For cleaner slices, refrigerate for 2–3 hours first.