Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate chopped almonds and place in the freezer while you prepare the filling.
Mix together the peach, blackberries, sweetener, lemon juice and cinnamon in an oven proof dish (or skillet) and dot the tablespoon of butter throughout.
Top with crumble mixture and bake for 20-25 minutes, covering the crumble with foil after 10 minutes if you notice it begins to brown too quickly (depends on your oven if you need to cover it).
Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days. Serve with vanilla ice cream (non negotiable!) and enjoy :)