Preheat your oven to 375°F (190°C). Wash, pit, and slice your peaches into thin slices. In a large bowl, combine the peaches with maple syrup, vanilla extract, cinnamon, and nutmeg (if using a vanilla bean, scrape out the seeds and add them here). Toss gently to coat.
In a separate bowl, mix together the rolled oats, chopped pecans, dark brown sugar, salt, cinnamon, and cooled melted coconut oil until well combined.
Pour the peach mixture into a 9×13 inch baking dish. Sprinkle the oat topping evenly over the peaches.
Bake for 35-45 minutes, or until the topping is golden brown and the peaches are bubbling.
While the crisp bakes, prepare the salted coconut milk caramel by combining coconut milk, water, coconut sugar, and sea salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring continuously until the sugar dissolves and the mixture becomes slightly thickened. Remove from heat and stir in vanilla. Set aside to cool slightly.
Once the crisp is cooled, drizzle the warm salted coconut milk caramel over the top of the crisp before serving.