Preheat oven to 190°C and butter a large baking dish.
Prepare fruit by halving and pitting. Place into the the baking dish with the vanilla beans and the 2 tbsp of coconut sugar.
Roast fruit for approximately 20 minutes until caramelising and sticky. Turn oven down to 170°C.
Meanwhile prepare crumble by placing almonds, oats, butter and coconut sugar into TM bowl and blending 10 sec/speed 8.
Add remaining ingredients and blend 6 sec/speed 6.
Sprinkle this mixture on top of the roasted fruit and return to the oven for 30 minutes or until well browned and fragrant.
Serve immediately with yoghurt if you want to call it breakfast, or double cream or ice cream if you are calling it dessert. (Or both if you are calling it naughty.)