• Make the Shortbread Base:

  - Preheat the oven to 350°F, and line an 8x8 baking dish with parchment paper.

  - In a medium mixing bowl (or bowl of a stand mixer with the paddle attachment) cream together the butter and sugar. Then, mix in the flour and salt until combined, and it holds itself together.

  - Dump the dough into the prepared baking dish, and press into the bottom, evenly.

  - Bake for 20-25 minutes until the top is golden and dry, and it's browned at the edges. Set aside to cool for at least 10 minutes.
• Meanwhile, Prepare the Caramel Sauce:

  In a small saucepan, combine the sugar and water. Dissolve the sugar over medium heat, stirring until it no longer feels gritty.

  Once it starts bubbling, stop stirring, and begin checking the temperature. As soon as it hits 325°F reduce the heat to low and add the butter pieces carefully, as it may splatter, and stir until melted.

  Then add in the cream carefully, as the caramel may seize. Stir until the mixture is smooth and a dark amber color, and then turn off the heat. Transfer immediately to a heat-proof bowl or jar, and let cool slightly, uncovered.

Build the Crisp

• Once the shortbread has cooled, so it is firm, spread about ⅓ of the caramel evenly on top. Then arrange half the peaches on top. Drizzle with another ⅓ of the caramel, and place the rest of the peaches and corn on top.
• To mix the streusel, in a medium bowl, whisk together the flour, oats, cornmeal, and brown sugar until combined. Add in the melted butter and mix with your hands thoroughly, until it has the texture of wet sand.
• Sprinkle the streusel evenly over the top of the peaches and corn, pressing it into gaps. Bake for 40-45 min until bubbling throughout, and the internal temperature is at least 195°F. Let cool, and serve warm or room temperature, drizzled with the remaining caramel sauce.