Preheat oven to 375º. Spray a deep dish pie plate or 9x9 baking dish with non-stick cooking spray.

To make the fruit filling: combine the water, vanilla, cinnamon, sugar in a medium heavy-based saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer uncovered for 6-8 minutes or until the mixture is slightly syrupy. Add the fruit and simmer until just tender.

Cool and drain the fruit of most of the syrup. You don't need the fruit to be bone dry, some syrup is still nice. Reserve the syrup for another use. Place the fruit in the prepared pie plate.

To make the crumble topping: in a large bowl combine brown sugar, flour, oats, almonds, ½ teaspoon cinnamon and ¼ teaspoon salt. Add melted butter and mix with a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture evenly on top of fruit.

Place baking dish on a rimmed baking sheet, and bake for 20-25 minutes until golden. Let rest 10 minutes before serving.

Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.