Transfer peaches to a small bowl. Set aside. In a medium bowl combine mixed berries and agave. Let it sit for at least 15 minutes or up to 1 hour.
Preheat oven to 350F. In a food processor grind oats and almonds into a coarse flour. Transfer to a medium bowl.
Add 1/3 cup coconut oil, molasses, vanilla and salt to bowl with oat/almond flour mixture. Knead dough with hands until moist.
Grease a 9-inch pie plate with remaining coconut oil. Add dough to dish and press down and up the sides in an even layer. Prick the dough all over with a fork.
Transfer pie crust to oven and bake for 15 minutes, or until golden brown and fragrant.
Add berry mixture to pie plate and spread out evenly across the crust. Nestle peach sliced between the berries and return pie to the oven for an additional 10 to 15 minutes, until the fruit glistens and bubbles.