Preheat the oven to 350F.
Grease a 9x9” baking dish with Fatworks Ghee.
Prepare the base by tossing the peaches in a large bowl with the lemon juice, lemon zest, cinnamon, coconut palm sugar, tapioca starch, chopped cranberries, and vanilla extract. Stir for 1-2 minutes until the sugars and starch have mostly dissolved. Pour into the greased baking dish.
Prepare the crumble topping by adding all the ingredients to the bowl of a large food processor. Pulse repeatedly until the mixture is crumbly. The texture should be fairly chunky. Spread the crumble on top of the peaches and press down gently to mix it into any crevices in the bottom layer.
Bake for 30 minutes, or until the top is lightly golden and the peaches are bubbling through the top.
Cool for 15 minutes in the pan before serving.