Preheat the oven to Gas Mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.
Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.
Transfer the fruit to base of the skillet pan or dish.
Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flaxseeds, baking powder, and salt).
In a small bowl, mix the peanut butter, maple syrup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
For extra peanutty-ness, add dollops of peanut butter to the top of the fruit mix. Then crumble the crumble topping on top. Bake at gas Mark 4/350F/180c for 25-30 minutes–it’s ready when the topping is golden.
Remove from the oven and allow to cool a little.
Top work more strawberries, vegan Icecream and mint.