Add the sliced peaches, tapioca, sugar, and cinnamon to the slow cooker. Mix to combine evenly.

In a medium sized bowl, add the flour, sugar and baking soda. Whisk together. 

Using a fork, mix in the softened butter until incorporated and crumbs have formed. Stir in egg and milk.

Use an ice cream scoop to drop the batter evenly over top of the peaches. Cover and cook on HIGH for three hours. Spoon out into bowls and top with ice cream.