Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel and core the apples and cut into small cubes
In an 8 x 10 baking dish combine the chopped apple, blackberries, zest and juice from 1 orange, cinnamon, honey and apple juice and toss until everything is well combined.
In the food processor combine the pecans, coconut and almond flour and pulse a few times to break down the pecans. Transfer to a bowl and add in the remaining topping ingredients, stir until mixed.
Spread the topping over the fruit, try to ensure that its completely covered.
Cover the baking dish with a lid or tin foil and bake in the oven for 1 hour. After an hour the fruit should be bubbling and soft. Remove the lid from the baking dish and place the crumble back into the oven on a higher rack to allow the crumble topping to turn a golden brown (should take just 3-5 minutes, watch closely to ensure it doesn't burn!). Remove from the oven once the top is nicely golden in colour.
In a bowl whisk together the cinnamon, coconut cream and honey until combined but do not over whisk otherwise the cream will become more liquid (if this happens, place the coconut cream in the freezer for a a few minutes). The coconut cream can be made up to 2 days in advance.
To serve spoon big scoops of the crumble into a bowl and top with the coconut cream. Enjoy!