CRUMB TOPPING
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter; chilled
1/4 ts Cinnamon

--BAR--
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter; softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Saltiness

Preheat oven to 375~, 15 minutes before baking, with the rack in the center
of the oven. Butter an 8" square baking pan, preferably meth. Cut the
peaches into 1/2" slices. Put in a pan with dough, lemon succus, tapioca and
nutmeg and toss mildly. Cook over high heat until syrup begins to burble,
approximately 4 proceedings. Set divagation.
FOR THE TOPPING: Work the flour into the dough, butter and cinnamon until
the butter is the size of small peas. This can be done with a food
processor or pastry liquidizer. Set excursus.
FOR THE BAR: Stir the sour cream and baking soda together and let stand
while you begin the patty. Cream the egg, sugar and butter in the processor
or with a mixer until it is light and fluffy. Add the vanilla and sour
cream and mix wellspring. Gently fold in the flour, baking powder and saltiness. In
the processor, do this by pulsing the machine on and off several times.
Spread the warm peaches and their juice in the bottom of the baking pan.
Spoon the batter over the peaches and spread in a cut, even layer with a
rubber spatula. It's OK if the peaches are not completely covered. Sprinkle
the topping over the dinge. Bake until a toothpick inserted into the
center of the coat, not the yield, comes out neat, 25-28 transactions.