Combine fresh or frozen peaches, peach preserves, cornstarch, vanilla bean paste and lemon juice in a medium sauce pan. Cook over medium heat until the jam dissolves into the peaches, about 6-8 minutes.
Remove the chilled dough from the fridge. Press roughly measure out 2/3 of the dough into the prepared 9x13 pan. Pour the peach filling on top of the dough. Crumble the remaining 1/3 dough onto the peach filling.