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Preheat oven to 375 degrees. Butter a 9-by-13 inch glass baking dish. In a small bowl combine 2 teaspoons granulated sugar and ½ teaspoon cinnamon and set aside.
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In a large mixing bowl combine the flour, sugars, brown sugar, cinnamon and nutmeg with a whisk.
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Break the butter into pieces and with your fingers massage it into the flour mixture until it is crumbly and well incorporated.
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In a small bowl, mix the beaten egg with the almond extract and add to the butter and flour mixture, mixing well.
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Slice the peaches and combine them with the lemon juice, lemon peel and tapioca starch.
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Pat all but 1½ cups of the crumb mixture into the prepared pan. Spread the peaches over the crust, sprinkle with the reserved cinnamon sugar and cover the peaches with the rest of the crumbs. Bake for 20 minutes. Remove pan from oven and evenly scatter the white chocolate chips over the top and bake for another 20 minutes minutes until golden brown.
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Cool the bars completely in the pan before cutting. Serve with a big scoop of vanilla or peach ice cream. Store leftovers in the refrigerator or freezer.