Preheat the oven to 375℉.

Make the dough. Combine the spelt flour, almond flour, coconut sugar, and salt in the food processor and process for 10 seconds. Add the butter and process for another 10 to 15 seconds, or until you reach a crumbly texture. Crack in the egg and process until dough forms into a ball, about 15 seconds. Wrap the dough in plastic or wax paper and place in the fridge while you make the filling.

Make the filling. In a medium bowl, combine the sliced peaches, raspberries, maple syrup, arrowroot flour, cinnamon, lemon zest, lemon juice and vanilla. Stir and set aside.

Roll the dough out between 2 pieces of parchment paper into a circle, about 10 to 12-inches across (adding a dusting of spelt flour when needed). Carefully transfer the dough onto the baking sheet, keeping the bottom parchment paper underneath.

Arrange the fruit in the center of the dough, leaving about a one and a half to two inch perimeter. Gently fold the edges over the fruit, creasing the dough with your finger as needed. Use the parchment paper to help lift up and fold the edges of the dough over the fruit if you find the dough to be too fragile. Brush the outside edges of the galette with the egg wash and sprinkle with remaining coconut sugar and sliced almonds.

Bake the galette for 40 to 45 minutes, or until the filling is bubbling, and the crust is golden and firm. Remove from oven and allow to cool on a rack for about 10 minutes. Serve warm with coconut whip or vanilla bean ice cream.