Preheat oven to 350 degrees. Mix together peaches, berries, cinnamon and arrowroot in a bowl to combine. Place fruit mixture into an oven proof baking dish, spread fruit out to cover pan. Combine crisp topping ingredients in a bowl; shredded coconut, ground almonds, gluten free flour blend, walnuts, cardamon, cinnamon, maple syrup, coconut oil and salt. Stir topping to combine, mixture will be moist. P Spoon crisp topping over fruit to cover. Bake in preheated oven for 35-45 minutes until bubbly and golden brown on top. Serve crisp warm or at room temperature. Top with a dollop of coconut yogurt or your your favorite frozen ice cream or non-dairy ice cream.