Preheat oven to 400. To a small cast iron pan with sides, add the peaches, salt, pumpkin pie spice, and water. Bring to a boil, reduce and simmer for 10-15 minutes until reduced. Add the coconut sugar and maple syrup and cook for another 10-15 minutes until liquid begins to thicken. 

While the peaches cook, make the crumble by adding the almonds and cashews to a food processor and blitzing a few times to break them up roughly. Add the remaining ingredients and blitz in bursts until crumbs form. 

Make the slurry by combing the water and tapioca starch. Turn the heat off the peaches and add the slurry, stirring to combine evenly. Top with the crumble and place in the oven to bake for 10-15 minutes, until the crumble is toasty and the liquid has thickened. Let cool for at least 20 minutes before serving.