Pre-heat your oven to 180C and have two cast iron small dishes ready.
For the Filling: In a bowl bind with a spoon all the fruit adding the cinnamon, arrowroot and juice of a large lemon. Give all a good mix and serve equally into the two cast iron dishes and set aside.
For the Crumble: In a food processor or blender pulse the walnuts, sunflower seeds and chia seeds. Do not blend too fine, you need to keep that crumbly texture so just pulse in short bursts.
Add the ground almonds, arrowroot, cinnamon and salt and again pulse do not blend too much. The mixture needs to have a crumble texture so pulse it in short bursts. Finally add the honey, vanilla extract and chilled coconut oil. Pulse all the ingredients. You should have a nice soft and moist crumble. Top the fruit with the crumble mixture and place in the oven for 25 minutes. Serve hot with coconut cream.