2 cups featherlight flour
1 teaspoon xanthan gum
1 cup gluten free oats
2/3 cup brown sugar
2 teaspoons cinnamon
1 1/4 cups butter, cold and cubed (2 1/2 sticks)
1 cup pecans, chopped
1 cup sugar
2 tablespoons featherlight flour
1/2 teaspoon salt
4 -5 medium peaches, peeled and chopped (about 3 cups)
1 cup powdered sugar
4 teaspoons heavy cream (or milk)
1 teaspoon vanilla extract
Preheat oven to 350º. Line 9 x 13 inch baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.
Make the crust and topping. In a large bowl, mix the flour, xanthan gum, oats, brown sugar, cinnamon, and pecans until combined. Cut in the cold butter, using a pastry blender or two forks, until it reaches coarse, pea-sized crumbs. Remove 1 1/2 cups of the mixture, and set aside for the topping.
Evenly press the remaining oat mixture into the prepared baking pan. Bake for 15 minutes as you prepare the filling.
Make the filling by whisking the eggs and sugar together in a bowl until smooth and creamy. Add the flour and salt. Stir until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over the hot crust. Sprinkle with the reserved oat/pecan mixture. Bake for about 35 minutes or until golden brown on top. Allow to cool in a pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
Make the glaze by whisking the powdered sugar, cream and vanilla extract together until smooth in a bowl. Drizzle over the bars.