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Preheat the oven to 375 °F (190 °C), 325 °F fan (170 °C fan)
Prepare 9" square baking dish.
Peel, core and quarter the apples and pears. If they are too large cut each quarter into half.
Place into a pot with lemon juice, sugar and cinnamon and gently warm up to soften the fruit on the stove for 5 min.
Add the blackberries and continue to cook for another 3-5 min.
To make the crumble topping place buckwheat flour, ground almonds, coconut, oats, sugar, cinnamon and butter into a large bowl and with your hands mix well together until you have crumbly mixture.
Mix in flaked almonds, pumpkin and sunflower seeds.
Place the soften fruit onto bottom of your baking dish and evenly top with the crumble mix.
Bake for about 30 min or until golden brown.
Leave to cool down for 10 min and serve warm with coconut cream, Greek yogurt or traditionally with custard.