Preheat the oven to 350F then grab your preferred cooking dish & grease with a little bit of coconut oil (ghee / butter works too). *See note
Cut the peaches roughly into 1-inch cubes. Place them into a medium bowl then add 2 Tbsp of coconut sugar & mix together. Set aside.
In a small saucepan, melt the ghee then set aside to let it cool. Do not melt the coconut oil, you want it to be soft but not completely melted. *If your coconut oil is completely solid, go ahead & add it to the melted ghee once you've removed it from the burner. The remaining heat from the ghee will soften the coconut oil (if it melts completely, it's not the end of the world, keep following the recipe).
While that's cooling, lightly chop the pecans down to the size you prefer.
Place 1/2 c of the oats into a food processor & blend until you have a flour consistency then pour this into a medium-sized bowl.
Add all of the crumble ingredients to it, including the chopped pecans. Stir to mix everything together.
Add the melted ghee & softened coconut oil to the crumble mixture & stir until everything is well coated.
Place 1/2 of the mixture into the bottom of your dish, & press the crumble into the bottom & along the edges. You can shape this however you like, if your dish is smaller & you have enough to bring it up the sides, go for it! If you like a thicker crust, add more to the bottom. I like a hefty topping so I used just enough to cover the bottom. Leave the remaining crumble off to the side for now.
Grab the diced peaches & add the remaining ingredients for the filling. Stir so everything is mixed well. Try not to overmix as the peaches are very tender.
Pour the filling into your dish & top with the remaining crumble. I clumped the topping together into thicker pieces (I suppose you could call this a cobbler then, but whatever) - assemble however you like.
Top with flaky sea salt & place in the oven to bake for about 45-55 minutes or until the top is golden brown.
Preferred way to serve: Spoonful of vanilla ice cream & a drizzle of maple syrup
NOTE: I used a circular dish that was about 2.5 inches deep, but an 8x8 baking dish works well too.
