Preheat oven to 350° F and spray your cast iron skillet with cooking spray. Set aside.
First, peel your peaches using a veggie peeler then slice them and place in a medium sized mixing bowl.
Next, add your cornstarch, 1 tsp vanilla extract, lemon juice, ¼ cup coconut sugar, and nutmeg into the bowl with your peaches. Mix well to combine.
While your peaches are sitting with the mixed ingredients you will get a second medium sized mixing bowl. In the separate bowl combine your oatmeal, peanut butter, 1 tsp vanilla extract, ⅓ cup coconut sugar, almond flour, kosher salt, cinnamon, and melted coconut oil. Mix well to combine.
Dump your peaches into the cast iron skillet. Top the peaches with your crisp mix. Push down your crisp to make sure it really sticks together.
Finally, bake for 35 minutes. Once crisp is done, let it cool for 10 minutes before serving.
Top with the homemade keto whipped cream or some vanilla ice cream.