Grease a 9" pan with no-stick spray and preheat your oven to 350.

In a large mixing bowl, add all your peach filling ingredients and stir together. Pour into your 9" pan.

In a medium sized mixing bowl, add all your crisp topping ingredients EXCEPT for your coconut oil or butter, and stir together.

In small pieces, add your coconut oil or butter to your crisp topping (pictured above). For butter, you can cut it into small pieces. For coconut oil, I recommend measuring it into a measuring cup, and spooning small pieces off with a spoon and spatula. Stir in between adding several pieces so all of the pieces don't stick together. 

After all of your coconut oil or butter has been added to your crisp topping, stir it and then pour it on top of your crisp filling, so there's an even layer across the top.

Bake in your oven for 45-60 minutes, or till the peaches are bubbling up the sides of the crisp and your topping looks more brown and cooked through.