Preheat the oven to degrees. Spray a 9" pie plate with cooking spray.

Prep the peaches. Wash, dry, and peel the peaches. Slice them into thin slices.

In a medium-size mixing bowl, add the eggs, cane sugar, and avocado oil. Whisk together to make creamy. Add the dairy-free milk and stir.

Add the cassava flour and baking soda. Stir into the batter. It will be thick.

Add the sliced peaches and fold them into the batter. Pour the batter into the pie plate. Smooth the top of the cake with the back of the spoon.

In a small bowl, mix together the cassava flour, cane sugar, and ground cinnamon. Add the cold butter and cut into the dry mixture to create a crumble. If more butter is needed, add 1 teaspoon extra at a time until the desired crumble is achieved.

Sprinkle the crumble on top of the cake. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Once cooled, slice into 6 or 8 slices and serve.