In a medium bowl, whisk together the ground cinnamon, ground cloves and raw sugar. Add the peaches and toss to combine. Set aside to “marinate”, at room temperature, for about two hours.
Preheat the oven to 375 degrees. Line a rimmed 9x12 baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the oats, quinoa flakes, brown sugar, flour, salt and baking soda.
Add the melted butter and stir to combine. Remove 3/4 C of the crust mixture and set aside to use as the topping.
Spread the remaining oat mixture in the lined baking sheet. Press down to even it out.
Bake for 30 minutes or until golden brown. Allow to cool for 20 minutes.
Prepare the filling while the crust is cooling.
In a saucepan, over medium-high heat, cook the spiced peach mixture until it begins to bubble and thicken. Stir the mixture to keep it from sticking.
Continue to cook for about 10 minutes, mashing the peaches as you stir.
Remove from heat and pour over the prepared crust, spreading evenly.
Sprinkle the reserved oat mixture evenly over the filling.
Bake for 30 minutes or until the topping is golden brown. Cool completely before cutting.