Preheat the oven to 350°F.

In a medium sized bowl, mix flour with ground walnuts, coconut sugar, 1 tsp vanilla extract, cinnamon, coconut oil and coconut chips. Set aside.

In a large bowl, mix the fruit with the remaining sugar and vanilla. Pour in the lemon juice and zest and let the fruit sit for about half an hour.

Drain the fruit, reserving the liquid. Set the liquid in a pot and add the ghee. Set the pot on medium heat and allow the ghee to liquefy. Whisk in the 2 tsp of coconut flour and allow to simmer for five minutes. Mix the liquid back into the fruit.

Pour the fruit mixture into a small pie dish or a couple of small casserole dishes.

Top each dish with the crumble topping. Bake for 30-35 minutes. Remove from oven and cool before eating.