Pre-heat the oven to 350 degrees F. Grease a 9-inch pie plate  and set aside.

Combine in a bowl and set aside:
3 cups organic sliced peaches- ripe, please [frozen, partially thawed is fine]
A drizzle of organic raw agave syrup , as needed, for your taste buds
In a large clean bowl stir together till moistened:
1/2 cup Bob's Red Mill certified gluten-free rolled oats
2-3 tablespoons organic gluten-free vanilla rice milk , as needed
Set aside for ten minutes.
Add to the oats:
1/2 cup gluten-free casein-free baking mix  or pancake mix 
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
Stir to mix.
Add dabs of:
3-4 tablespoons organic coconut oil or Spectrum Organic Shortening  or your favorite vegan buttery spread
Rub the oat/flour mix into the shortening between your palms until the mixture gets crumbly and moist. If you by chance need another tablespoon of rice milk to moisten the mixture, go ahead and add it. Pour the peaches into the pie plate.
Top with the crisp and crumble topping. Bake in the center of a hot oven for about thirty to forty minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Cool a bit; serve warm. Serves about 5-6; less for big appetites.