Preheat oven to 350 degrees. Line a square baking dish (8x8 in or 9x9 works) with aluminum foil, wrapping it over the edges of the pan on two sides. Spray lightly with nonstick cooking spray and set aside.

To make the crumb topping: In a medium mixing bowl, stir together both kinds of flour, the pistachios, both kinds of sugar, the salt and cinnamon. Add in the melted coconut oil and mix until well combined and evenly moistened. Set aside.

To make the cake: In a small bowl, mix together the ground flaxseed and water. Set aside.

In a mixing bowl, whisk together the flours, baking powder, salt, cinnamon and nutmeg.

In another bowl, whisk together the melted coconut oil and brown sugar. Add in the apple sauce, almond milk, and flax egg, and stir together.

Add the flour mixture to the wet bowl and mix until just combined. Transfer the batter to the prepared pan and spread evenly.

Arrange the peach slices on top of the batter in an even layer.

Spoon the crumb topping on top of the peach layer (Can't resist sneaking a few spoonfuls of topping into your mouth? Me neither!).

Bake for 42-48 minutes, or until a toothpick inserted into the middle comes out clean. Set the pan on a wire rack to let the cake cool. Use the foil overhang to lift out of the pan if desired, cut into squares, and enjoy!