Preheat the oven to 350°F, and lightly coat an 8”square baking pan with non-stick cooking spray.
In a medium bowl, mix together the diced peaches, cornstarch, vanilla extract, and ¼ teaspoon of cinnamon until thoroughly combined.
In a separate bowl, mix together the oats, oat flour, pecans and remaining cinnamon. Add in the honey and coconut oil, mixing until completely incorporated.
Spread the peach mixture into the prepared pan, and evenly sprinkle the oat mixture on top. Bake at 350°F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours at room temperature before serving to allow juices to thicken.
* Oat flour can be store-bought or made by blending whole oats in a blender until a flour-like consistency is reached