10 ripe peaches; 2 Tbsp arrowroot powder; 1 tsp vanilla; 1 Tbsp lemon juice; 3 Tbsp coconut sugar; 1/4 tsp nutmeg; 1 cup rolled oats; 1 cup almond flour; 1/3 cup coconut sugar; 1/4 tsp salt; 1/4 tsp cinnamon; 1/3 cup almond butter; 1/2 cup melted coconut oil; 1 tsp vanilla. Preheat oven to 350F and prepare baking dish with nonstick spray. In a bowl, combine sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until coated. While peaches sit, prepare crumble topping by combining oats, almond flour, coconut sugar, salt. and cinnamon. Add in almond butter, coconut oil, and vanilla and mix well. Pour peaches into dish and sprinkle crumble topping over top. Pat down. Bake for 35-40 minutes or until crust is golden brown.