1. В В Adjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 350°F.

Grease an eight-inch square baking dish with coconut oil and set on a foil-lined rimmed baking sheet (for easy cleanup).

Line another rimmed baking sheet with parchment paper. 2. В В Combine all of the filling ingredients in a large bowl.

Transfer the fruit filling to the prepared baking dish and cover with foil. 3. В В Pulse the flour, ½ cup palm sugar, vanilla, and salt in a food processor until combined (about 5 pulses).

Sprinkle the coconut oil and ¼ cup of the almonds over the top and process until the mixture clumps together into large crumbly balls (about 30 seconds).

Sprinkle the remaining ¼ cup of almonds over the top and pulse to incorporate (about 2 pulses). 4. В В Turn the mixture out onto the parchment-lined baking sheet, breaking it into half-inch pieces (with some smaller loose bits), and spread into an even layer.

Place the topping on the lower-middle oven rack and the fruit on the upper-middle oven rack.

Bake until the topping is lightly browned and the fruit is warm at the edges and glistens (15 to 20 minutes). 5. В В Remove both the topping and the fruit from the oven. Uncover the fruit, stir gently, and sprinkle the crumb topping evenly over the top, breaking up any large pieces.

Sprinkle with the remaining tablespoon of palm sugar. 6. В В Bake the crumble on the lower-middle oven rack until the topping is well browned and the fruit is bubbling around the edges (about 25 minutes), rotating the dish halfway through baking.

Let the crumble cool for 10 minutes before serving. Making the Crumble Ahead The topping can be prebaked, then cooled and stored in an airtight container at room temperature for up to three days. The fruit filling can be assembled in the baking dish and held at room temperature for up to four hours before baking. To finish, bake the fruit by itself, then assemble topping and bake the crumble as directed.