Grind almonds in a high powered blender. Combine in a with the muesli, spices, salt and sugar. Stir in the melted coconut oil until well combined and set aside.
Peel and coarsely chop the apples into 3/4 inch chunks.
Stir the spices into the sugar and set aside.
Heat your oven proof skillet over a medium-high heat. Cook the blackberries and apples for a few minutes in the dry pan. The liquid from the fruit will keep it from sticking to the pan.
When the fruit has softened slightly sprinkle over the spiced sugar and stir well to combine. Cook for a further minute or so until the sauce is nice and thick.
Remove from the heat and sprinkle over the crumble topping.
Bake for 20-25 minutes, until the top is golden and the fruit juices are thick and bubbling.
Allow to cool slightly before serving. Alternatively, leave to cool and reheat in the morning for breakfast.