Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or a similar-sized dish with coconut oil.

In a mixing bowl, combine the sliced peaches, maple syrup, lemon juice, and vanilla extract. Toss well to coat the peaches evenly. Transfer the peach mixture to the prepared baking dish and spread it out evenly.

In another mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, ground cinnamon, ground nutmeg, melted coconut oil, and a pinch of salt. Stir until the mixture becomes crumbly and well combined.

Sprinkle the oat mixture evenly over the peaches, covering them completely.

Bake the peach crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peaches are bubbly.

Remove the dish from the oven and let it cool for about 10 minutes before serving.

Serve warm, optionally with vegan vanilla ice cream or coconut whipped cream for extra indulgence.