Line an 8 x 8" metal baking pan with parchment paper and set aside.
In a medium sized bowl cream ¼ cup + 2 tablespoon of softened unsalted butter, ¼ cup + 2 tablespoon of granulated white sugar, 2 tablespoon brown sugar and 1 teaspoon vanilla for about three minutes.
Add in 1 cup of all purpose flour, ½ teaspoon cinnamon and ½ teaspoon of salt and mix well. The consistency will be dry.
To form the crust, press the dough together on the bottom of the prepared pan until it is packed in tightly and evenly.
For the Peach Filling
Next make the peach filling by adding 4 cups of sliced and chopped peaches to a bowl. (They should be in about ½ inch pieces.)
Sprinkle in ½ cup of granulated white sugar, ¼ cup + 2 tablespoon of cornstarch, 1 teaspoon of vanilla and 1 ½ teaspoon of cinnamon. Gently coat the peaches. Let them sit for around 10 minutes.
Pour the peach filling into the pan.
For the Crumble Topping
Mix ¼ cup of softened unsalted butter, ¼ cup of granulated white sugar and 2 tablespoon of brown sugar together.
Then add in ½ cup + 2 tablespoon of all purpose flour, ¼ teaspoon of salt and ½ teaspoon of cinnamon until it clumps together and forms medium sized crumbles.
Sprinkle the crumble topping evenly over the rest of the cobbler.
Baking & Serving the Cobbler Bars
Bake the cobbler for 50 minutes uncovered. After 50 minutes cover with aluminum foil and bake for another 30 minutes.
Let the cobbler bars cool completely, for at least four hours.
Make a simple glaze by combining ¼ cup of powdered sugar and 1 ½ teaspoon of water together. Drizzle over the bars and let it set.