Preheat the oven to 350°F, and lightly coat an 8x8 inch 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, almonds and remaining cinnamon. Add in the honey and coconut oil, mixing until completely incorporated.
Spread the peach mixture into the prepared pan. Evenly sprinkle the oat mixture on top so that the entire surface is covered.
Bake for 35-45 minutes, or until the peach juice is bubbling and the oat mixture is lightly golden and 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.