Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, pecans salt, cinnamon and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
Make the peach layer. Add the peaches, maple syrup, salt, cinnamon and arrowroot powder to a medium pan. Turn the heat to medium and cook, stirring regularly, for about 3-4 minutes or until the mixture is thick. Set aside until ready to use.
Preheat oven to 325° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well and break up any large chunks. In a small bowl, stir together the cashew butter and water, mixing as best as possible. Add that to the dry mixture along with the eggs and vanilla. Stir until everything is well combined and no dry spots remain. Scoop mixture into the pan and spread evenly.
Top evenly with peach mixture and then crumb mixture on top of the peaches. Place in the oven and bake 45-50 minutes. Let cool before glazing.
Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
Store cake covered in the fridge to keep fresh.