Preheat oven to 350° and grease a 9 inch square pan or deep dish pie plate. Set aside.
Cut and peel the peaches. The best way to do this is cut not along the natural line, but the opposite way, so you are splitting the top from the bottom. Gently twist the two halves apart. Cut the side with the pit one more time and then gently remove the pit. Cut into 1/4 inch slices and peel.
Place all the peeled peaches in a large bowl and add in the coconut sugar, tapioca flour, salt, cinnamon and lemon juice. Stir to coat evenly. Pour into the prepared plate and spread as evenly as possible.
Make the crumb topping: In a medium bowl combine almond flour, coconut flour, pecans, coconut sugar, cinnamon, salt and coconut oil. Mix well until combined and crumbly. Sprinkle mixture over the peaches as evenly as possible.
Bake 28-30 minutes until top is lightly brown. Serve as desired, but very good warm!