Mix ¼ cup of softened unsalted butter and ¼ cup + 2 tablespoon of granulated sugar together,
then add in ½ cup + 2 tablespoon of all purpose flour and ¼ teaspoon of salt together until it clumps together and forms medium sized crumbles.
Sprinkle the crumble topping evenly over the rest of the cobbler.
Bake for 50-60 minutes, or until golden brown on top.
Make sure to let the cobbler cool completely before cutting into bars to ensure the filling has time to firm up. Once cooled, cut the cobbler into 16 bars and enjoy!
Store leftovers in an air tight container in the fridge for up to three days.