Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut or olive oil.
Add fruit directly to the dish as you chop it and spread flat.
To a mixing bowl add crumble ingredients (including oil) and, using your hands or a wooden spoon, mix until all everything is evenly distributed.
Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.