Preheat your oven to 350°F (180°C) and prepare a 9x13-inch pan by greasing or lining it with parchment paper.

In a food processor, combine flour, granulated sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

Set aside 1½ cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the pan and bake for 15 minutes until golden.

In a bowl, combine the reserved crumb mixture with brown sugar until it forms clumps for the streusel topping.

Mix granulated sugar, flour, cinnamon, and salt in a bowl. Add chopped peaches and toss to coat. In another bowl, whisk cream and vanilla, and fold into the peaches.

Pour the peach filling over the baked crust, then sprinkle the streusel topping evenly over the filling.

Return to the oven and bake for 45 minutes, until bubbly and golden on top.

Let cool completely at room temperature, then refrigerate for at least 2 hours before serving.