In a blender, add the almond milk, chia seeds, peaches, banana, almond butter, honey, ginger and cinnamon. Blend until the mixture is thick and creamy. Transfer to a bowl and let it set in the freezer while you prepare the toppings.
or the oat crumble:
Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl combine the walnuts, almond flour, oats, brown sugar, coconut oil and salt until everything is evenly coated. Spread the oat mixture on the prepared baking sheet and bake, stirring occasionally, until golden, 10-12 minutes. Let cool.
Note: The crumble can be made ahead of time and will keep for 3 weeks in an airtight container.
To serve, top with the peaches, figs, pistachios, mint and oat crumble.