Preheat oven to 425℉ (220℃).
Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute.
Peel and halve peaches, remove pits and cut flesh into sixths.
In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract.
Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.
In another large mixing bowl, combine crust ingredients.
Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format.
Spoon dough on top of peach filling to create a cobblestone effect.
Bake 20 to 25 minutes or until crust is golden brown.
Cool 30 minutes; then serve with dates and yogurt mixture.