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Spray the inside of a 3.5 Quart Slow Cooker (affiliate link) with nonstick spray.
Wash peaches, peel off skins, remove pits, and cut the peaches into slices.
Put sliced peaches in an even layer in the bottom of the slow cooker.
If you don’t have a pastry cutter, use a large grater and grate the frozen butter into a small bowl.
If you have a pastry cutter, just add the softened butter and cut it into a few pieces with a knife.
Add the Almond Flour (affiliate link), rolled oats, Golden Monkfruit Sweetener (affiliate link), cinnamon, and nutmeg and use a pastry cutter or a fork to combine the mixture until it’s well mixed.
Sprinkle the topping mixture over the peaches.
Put a piece of paper towel over the top of the slow cooker so it’s completely covered, then put the lid over that.
Cook on high for 2 hours.
Remove lid and paper towel carefully so the accumulated liquid doesn’t drip down into the peach crisp.
Serve hot, with ice cream or whipped cream if desired.
This will keep for a day in the refrigerator, although you may have a hard time not eating it all right away.