Toss peaches and blueberries in coconut sugar, maple syrup, tapioca flour, orange juice, almond extract, cinnamon and salt until coated and place in a pie pan.
In a small bowl, mix together the ingredients for the topping. Sprinkle the topping evenly over the peaches and blueberries.
Bake for 25 minutes or until the nut mixture on top is golden brown.
Let rest for 5 to 10 minutes before serving. Serve with ice cream on top!