Peel a stripe around the peaches and cut in half around the seam. Twist the two halves to separate the lobes. Remove the pit with a small paring knife. Slice the peaches into 1/4 inch thick pieces.
Heat a skillet to medium and add butter. Add the peaches and stir in the sugar. Cut a vanilla bean in half, scrape out the seeds and add to the peaches, add orange zest, cinnamon and sun dried cranberries. Cook the peaches until they soften and begin to create a sauce. Set peaches aside while you make the crumb topping.
In a large mixing bowl, combine butter, brown sugar, cinnamon, nutmeg, flour, oatmeal. I like to add day old croissants when available, chop them in the food processor. Mix well to combine. Spray an 8 1/2 x 11 inch casserole dish with pan spray. Fill 1/3 with crumb topping.