Preheat oven to 350 degrees F.  Line a baking sheet with foil.

In a large bowl, make the filling.  Stir together peaches, maple syrup, lemon, tapioca, vanilla, cinnamon, ginger, and cardamom until well combined.  Pour into an 8 inch deep baking dish.  You can also make them in little ramekins or oven safe bowls.  Fill baking vessel of choice just over ¾ full with filling.

Make the topping.  I totally just wiped out the filling residue and made the topping – it’s all baking together anyway!  Stir together the flour, sugar, almonds, cinnamon, and salt until combined.  Slowly stir in the maple syrup and oil until clumps of various sizes form.  Carefully place over the fruit in the baking dish, pressing down slightly to help it stick.

Place on the foil lined tray and bake about an hour (smaller dishes will require less time) until fruit is bubbling and topping is brown.  Serve warm or store at room temperature for up to 3 days or frozen in containers up to 3 months.  Reheat in the microwave about 2 minutes.