Soak cashews in warm water for 3 hours-overnight. Drain and add to a blender with maple syrup, salt and 1/2 cup water. Blend, adding more water as necessary to get things moving, until creamy and smooth. Refrigerate.
Preheat oven to 375 degrees F. Combine peaches, blueberries, arrowroot and lemon juice in a cast-iron skillet. Stir to incorporate ingredients evenly until starch is dissolved (I used my hands).
In a mixing bowl, combine oats, flour, sugar cinnamon and sea salt. Stir to combine. Add coconut oil and mix into dry ingredients using your finger tips until a crumble consistency forms.
Add crumble topping to fruit mixture evenly. Bake for 30 minutes or until fruit is bubbling and tender. Wait 10 minutes to cool and top with cashew cream or coconut cream or ice cream.