Preheat the oven to 350 degrees F.

In a large bowl, combine gingersnap crumbs, flour, baking soda, and salt; set aside.

In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined.

Slowly add the dry ingredients and mix until just combined. Press into a greased 9×13 pan.

Bake for 15 minutes, or until the middle is set. Remove from oven.

In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs.

Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Pour the filling over the crust. Sprinkle with the topping mixture.

Bake for 25 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.

Once chilled, cut into squares.

Place the peeled and pitted peach in the food processor and pulse until smooth. Add 250 grams powdered sugar and pulse to combine. Add more sugar if desired to reach a consistency to drizzle.

Place glace in a piping bag or ziploc bag and cut off the corner, or just use a spoon, and drizzle over squares.