Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
To make the filling, in a large bowl, stir the peaches, sugar, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Transfer to the prepared baking dish.
In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar. Mix together with a wooden or rubber spatula until no clump remain. It will be somewhat wet at first and start to thicken up. Dollop by the spoonful over the peach mixture. It's okay if some peaches are showing.
In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the top of the almond flour dollops.
Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with ice cream or whipped cream