1 Preheat the oven to Gas mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.
2 Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.
3 Transfer the fruit to base of the skillet pan or dish.
4 Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt).
5 In a small bowl, mix together the peanut butter, maple syup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
6 For extra peanuttyness add dollops of peanut butter to top of the fruit mix. Then crumble the crumble topping on top. Bake at gas mark 4/350F/180c for 25-30 minutes – its ready when the topping is golden.
7 Remove from the oven and allow to cool a little.
8 Top work more strawberries, vegan Icecream and mint.
Recipe courtesy of Niki Webster, founder of RebelRecipes.com