In a large bowl, put the oats, cinnamon, nutmeg and then add the flour.
Slice the butter into small pieces and add them to the bowl and mix well to fully combine with the flour and oats.
Next, add the sugar, continuing to mix.
Slice the peaches in half, remove the pits and on a cutting board and using a sharp knife, slice the peaches into large cubes.
Heat up a large non-stick skillet on high heat and saute the peaches for 3-4 minutes.
Add the sugar, cinnamon, cranberries and hazelnuts and continue to saute for one more minute.
Pour in the rum, add the espresso coffee, bring to a boil and remove from the heat.
Pour the contents of the skillet into a heat resistant dish and using a spoon, spread the crumble mixture over the surface.
Bake in a preheated oven at 180ο C for 40-45 minutes.
When the peach crumble is ready, remove it from the oven, allow it to cool and then serve topped with vanilla ice cream.