Preheat oven to 180°C (160°C fan-forced/ 350°F).
In a large mixing bowl combine apple, pears, carob syrup, cinnamon, ginger, nutmeg and vanilla together tossing until well combined. Place mixture in a large sauté pan over a high heat and cook for 5 minutes, stirring continuously until fruit is just tender. Remove from heat and allow to cool completely. Add cornflour, stirring to combine.
Meanwhile for the crumble, combine the flour, carob powder, sugar and cinnamon together in a mixing bowl, stirring to combine. Add diced butter and using clean fingertips, rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Add carob syrup, oats, coconut and almonds, rubbing mixture to combine.
Spoon cooled fruit mixture into a 1 1/2 liter (6 cup) baking dish and scatter crumble over the top. Place baking dish in preheated oven for 25 minutes or until crumble is golden.
Serve crumble with Greek yogurt, custard or vanilla ice cream.