| 1 | Preheat oven to 425°F. |
| 2 | Grease 8-inch square baking pan or dish. |
| 3 | Before peeling, drop fresh peaches into very hot water about 1 minute. |
| 4 | Peel and halve peaches, remove pits and cut flesh into sixths. |
| 5 | In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. |
| 6 | Pour peach filling into greased baking pan or dish; drizzle with oil and set aside. |
| 7 | In another large mixing bowl, combine crust ingredients. |
| 8 | Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. |
| 9 | Spoon dough on top of peach filling to create a cobblestone effect. |
| 10 | Bake 20-25 minutes or until crust is golden brown. |
| 11 | Cool 30 minutes; then serve with dates and yogurt mixture. |
