Preheat oven to 350 degrees. Prepare an 8x8 baking dish by lining with parchment paper or greasing well. Set aside.
Add the diced peaches to a bowl and sprinkle the arrowroot starch on top. Mix well, even smashing some of the peaches with the back of your spoon. Set aside.
Add dates to a food processor and process until they form a ball of paste. Remove and set aside.
Add pecans, almond flour and coconut to the food processor. Pulse a few times. Add the salt, vanilla extract, coconut oil and date paste and process until mixture is well combined and crumbly.
Add about 2/3 of the crisp mixture to the bottom of prepared baking dish. With a spoon, smooth out the crust evenly. Top the crust with the peaches. Crumble remaining crisp mixture over peaches.
Bake for about 25-30 minutes, or until peach layer is bubbling and the top is slightly browned. I recommend letting it cool completely before serving.