Preheat oven to 375 degree F.

In medium mixing bowl, add peaches, cinnamon, cardamom, salt, coconut sugar, lemon juice and arrowroot powder, stir to combine.

To 9-inch glass pie dish or other oven-safe dish, add mixture and spread out evenly.

In separate bowl, whisk together flour, pecans, cinnamon and coconut sugar.

In small bowl, whisk together maple syrup, bourbon vanilla extract and melted coconut oil.

Pour maple syrup mixture into bowl with flour mixture and stir to combine thoroughly and form crumble.

Sprinkle crumble topping evenly over fruit in pie plate.

Bake 35-40 minutes until fruit is bubbly and topping is lightly browned and crispy.

Serve warm as is or with “nice” cream or whipped coconut cream.