Preheat the oven to 350 degrees.

In a large bowl, toss together fruit (no need to peel the nectarines), cornstarch, sugar, lemon juice and lemon zest. Set aside.

In the bowl of a food processor fitted with the chopping blade, combine the oats, flour, almonds, and brown sugar. Process until the mixture is well- combined and crumbs.

Add the salt and coconut oil, and pulse about 5-6 more times until mixture resembles wet sand.

Spread the fruit and any juices over the bottom of a glass pie plate.

Rub the crumb mixture together with your fingers to form some large crumbles. Sprinkle the crumb mixture and large crumbles over the fruit.

Bake for about 35 to 40 minutes until the top is brown and crisp, and the juices are bubbly.

Serve warm or at room temperature.