Slice stone fruit and remove pits.
In a medium bowl combine fruit, lemon juice, vanilla, and maple syrup.
Mix arrowroot, cinnamon, and chia together, then add to the fruit, mixing to coat.
Pour fruit mixture into a 9x13 baking pan.
In a food processor combine almond flour, arrowroot, coconut oil, sugar, cinnamon, salt, and vanilla. Pulse until combined.
Mixture should form a crumbly dough. If too dry, add more coconut oil.
Add half of the pecans and pulse until the pecans are just chopped.
Crumble mixture over fruit.
Place the remaining pecans in the food processor and pulse for 3-5 seconds until roughly chopped.
Sprinkle pecans over the crumble.
Bake at 375 for 35 minutes or until bubbly.
Enjoy by itself or with dairy-free ice cream.