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 the 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.
The mixture should form a crumbly dough. If too dry, add more coconut oil.
Add ½ 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 375ºF for 35 minutes or until bubbly.
Enjoy it by itself or with dairy-free ice cream.