Preheat oven to 350 degrees. Brush melted coconut oil in 8- inch baking dish to prevent sticking.
Place the peeled and sliced peaches, lemon juice and vanilla extract in a large saute pan over medium-low heat. Heat until peaches are warmed through and juicing. About 5 minutes.
Turn off burner and stir in arrowroot powder. Be sure to mix thoroughly. Pour peaches into greased baking dish.
For the crumble, combine all ingredients in a small bowl. Stir until well combined. Evenly spread the topping over the peaches.
Bake the peach crumble for 30 to 35 minutes or until the top is golden brown.
Notes
Frozen peaches work equally well in this recipe.
To easily peel fresh peaches blanch them and peel off the skin. Detailed instructions in the post.
Be sure to use certified gluten-free oats.
Serve warm or at room temperature. Leftovers should be covered and stored in the fridge for up to 4 days.
To reheat warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.