Start by preheating your oven to 350 degrees.
In a large mixing bowl, combine peaches and raspberries with the juice from half of a lemon. Add the coconut sugar and cornstarch and toss until well combined. Set aside.
Add the flour, oats, walnuts, coconut sugar, cinnamon, nut meg and salt in a large mixing bowl. Mix well to combine then add in the wet ingredients and mix well until a crumbly, sticky mixture forms.
Transfer the filling to a baking dish and loosely crumble half of the crumb topping on top. Freeze the other half to use for another day if desired.
Bake for 45 minutes or until the top is beautifully golden brown and the fruit is bubbling around the edges of the pan.
At this point you can remove it from the oven, let it rest for about 5-10 minutes, and then serve.
I recommend serving this warm with a big scoop of vegan vanilla ice cream or whipped cream on top :) Enjoy!
