Preheat oven to 350 degrees F. Place peaches cut side up in a pie pan or oven-safe skillet.
In a medium bowl, whisk together the almond flour, coconut flour, tapioca flour, cinnamon, nutmeg, and salt until well-combined.
To the dry ingredients, add the almond extract, maple syrup, and coconut oil. Mix until a paste consistency forms and ingredients are well-mixed. Fold in the slivered almonds.
Scoop a heaping tablespoon of the mixture into the center of each peach half, gently filling in the well where the pit was removed.
Bake for 30-35 minutes or until peaches are browned and crisp is golden. Cool slightly and top with ~1 tablespoon of yogurt before serving.