Mix the yeast and maple syrup with 1/4 cup warm water. Let it froth, about five minutes.
Place the flour in a bowl and cut in the shortening until it breaks into tiny balls.
Add the yeast, mix, and then add the salt and enough water to make a pie-like dough. It should not be too sticky. You want to err on the side of a slightly dry mixture that holds together so you can roll it out. This will keep your pizza crust flaky.
Cover the dough and let it stand for an hour.
Dust the rolling surface with some flour and roll out the dough to a circle about 10-12 inches in diameter.
Spray a baking sheet lightly with oil, transfer the pizza crust to the sheet, then "dock" it by piercing with the tines of a fork several times.
Bake the crust in a preheated 425-degree oven for 20 minutes.
While the crust is baking, in a saucepan, place the butter, sugar and the peaches. When the peaches express their juices and begin to bubble, lower the heat and let it simmer for about seven to eight minutes. You want the mixture to be jammy, but with a little bit of fluid to soak into the oats.
Add the cinnamon, nutmeg and the oats. Stir well. Take off the heat.
Spread the mixture evenly over the pizza crust, leaving a 1/2-inch border.
Return to the oven and bake 15 minutes or until the crust is lightly golden and the topping set.
Slice, and enjoy!