Prepare the Peach Sponge:

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8×8-inch baking dish with parchment paper.
3. In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
4. In another bowl, mix the dairy-free yogurt, plant-based milk, melted coconut oil, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Fold in the diced peaches and peach jam.
7. Pour the batter into the prepared baking dish and spread it evenly.

Prepare the Sticky Toffee Sauce:

1. In a medium saucepan, combine the light brown sugar, canned coconut milk, and dairy-free butter.
2. Heat over medium heat, stirring constantly until the mixture comes to a boil.
3. Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
4. Remove from heat and stir in the vanilla extract.

Prepare the Buttery Crumble:

1. In a medium bowl, combine the flour, rolled oats, light brown sugar, and ground cinnamon.
2. Add the melted dairy-free butter and mix until the mixture resembles coarse crumbs.

Assemble the Pudding:

1. Pour the sticky toffee sauce over the peach sponge batter in the baking dish.
2. Sprinkle the buttery crumble evenly over the top.

Bake the Pudding:

1. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Allow the pudding to cool in the pan for 10 minutes.

Serve:

1. Serve the sticky peach cobbler pudding warm with a scoop of dairy-free ice cream, if desired.
2. Enjoy the gooey, sweet, and comforting flavors of this delicious dessert!