Chop the fruit and grate over some fresh ginger – shake a little sugar over if you are so inclined – maybe honey if you want to be healthy.

Mix the crumble topping by chopping up a little room temperature butter (maybe a cm off a block – about 30g) and rubbing it together using fingertips with 1/2 cup of coconut flour, 1/2 cup ground almonds. Add a spoon of chia seeds and a spoon of sugar. Pat the topping over the crumble and bake until fruit is soft. 30 – 40 mins at 180 – might have to turn the oven down if the topping looks too brown before the fruit is soft.