Prepare fruit base by adding all ingredients in a medium heavy bottomed saucepan on low heat. Stew for approximately 20 minutes. Remove from heat and spread evenly on the base of an 18cm (7 inch) round pie dish.
Prepare crumble by pulsing almond meal, sugar and pecan in a food processor coarsely. Transfer into a bowl. Add butter cubes. Using your fingertips, rub the mixture gently until it resembles breadcrumbs and is even.
Top the fruit in the pie dish with a thick layer of the crumble.
Bake in the pre-heated oven for approximately 30 minutes until golden on top and fruit is bubbling through.
Serve warm with a dollop of fresh cream.
Regular brown sugar or coconut sugar can be substituted for rapadura sugar.