Preheat the oven to 375 degrees. Lightly oil a medium baking dish. (I used a 9×13 inch oval dish)
For the topping
In a large bowl, whisk together the flour, oats, sucanat, cinnamon, baking powder, salt, and almonds. Add the coconut oil, water, and vanilla and use your hands to mix them together. You’ll need to use your fingers to break up the coconut oil and incorporate it.
For the filling
Halve, pit, and cut the peaches into wedges.
In a large bowl, mix together the peaches, blueberries, lemon juice, lemon zest, flour, and sucanat. Toss well.
Pour the mixture into the prepared baking dish. Sprinkle your topping evenly over the filling. Bake in the preheated oven for 45 minutes, or until the top is browned and the juices are bubbly.