Preheat the oven to 375F. Butter a 8×8 inch baking dish with vegan butter or vegetable oil.
In a bowl, combine the peaches, granulated sugar, cornstarch, lemon juice, salt, ground cinnamon and nutmeg. Stir to combine.
Pour the peaches into the greased 8x8 baking dish.
In a bowl, mix together gluten-free certified oats, gluten-free flour blend, brown sugar, cinnamon, nutmeg, salt and melted vegan butter.
Crumble the oat topping over the peach mixture, leaving some areas of peaches visible.
Bake the peach crisp at 375F for about 35-40 minutes, or until the top is golden brown and the peach filling is bubbling.
Serve warm with a big scoop of vanilla ice cream. Store leftovers in the refrigerator covered for 2-3 days with aluminum foil or in an airtight container.