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Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, letting some hang over the sides to act as handles.
For the crumble topping: In a medium bowl, combine the dark brown sugar, granulated sugar, cinnamon, mace, melted butter, flour, and salt. Stir using a wooden spoon until well combined (use your hands if needed); the mixture should form small clumps. Set aside.
For the peaches: In a medium bowl, combine the melted butter, dark brown sugar, and granulated sugar. Add the egg and vanilla extract and whisk to combine. Add the flour and salt and mix until a smooth, soft dough forms.
Press the dough evenly over the bottom of the prepared baking pan. Use an offset spatula to smooth and spread the dough.
Lay the peaches gently over the dough in even rows. Sprinkle the crumble topping over the peaches and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. The edges of the bars should be golden and the crumble lightly browned.
Allow to cool for 10 minutes in the pan before removing (using the overhanging parchment as handles) and slicing into squares. Store leftover bars in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.