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Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
Place all of the dry ingredients for crumble topping into a medium bowl and whisk together. Add coconut oil and rub together into crumbly consistency. Set aside.
Preheat the oven to 350 °F (180 °C)
Grease and line one 9" round springform baking tin.
In a large bowl whisk together ground almonds, buckwheat flour, oat flour, desiccated coconut, baking powder, bicarbonate of soda, cinnamon, cardamom, salt and sugar and set aside.
In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Arrange sliced peaches and raspberries on top and sprinkle with the crumble topping.
Bake for about 40-45 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.