Preheat oven to 350 degrees. Spray an 8x8 inch glass baking pan with nonstick cooking spray.
In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.
In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.
Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake for 30-35 minutes, until the top is golden brown and crispy.