Stone the peaches and slice them into thickish slices. There is no need to peel them. If using strawberries trim the ends and quarter them.
Toss the peaches, berries, coconut sugar and cinnamon altogether in a bowl and then place the fruit into a baking dish, spreading it evenly.
To make the crumble place the almond meal, desiccated coconut, coconut sugar, butter and cinnamon into a food processor and whiz it up until it resembles crumbs. Add the macadamias and pulse, until they are roughly chopped.
If you don’t have a food processor, rub the butter into the almond meal with your fingers until it resembles crumbs, then stir in the coconut, coconut sugar and cinnamon. Then roughly chop the macadamias by hand before mixing in.
Spoon the mixture over the top of the fruit, pressing it down quite firmly and evenly with your hands. To make the crumble extra crunchy lightly run a fork all over the topping.
Bake in the oven for 40 minutes and serve with ice cream, cream, creme fraiche or yoghurt.