Put your frozen fruit in the dish you will bake crumble in and allow them to defrost.
Preheat oven to 165 degrees Celsius.
Mix the honey and arrowroot through the berries gently.
Whizz the pecans and macadamias in a food processor for a few seconds to a rough crumble.
Mix these along with all other dry ingredients for crumble topping together in a bowl.
Add the honey and oil and combine (I do this bit with my fingers, squidging it together).
Crumble the mixture all over the top of the berries.
Bake in oven for 35 mins.
To make the vanilla sauce, whisk the yolks, arrowroot, salt, vanilla and honey together in a bowl.
Bring the almond milk to a simmer over a low to medium heat.
When it starts simmering, remove from the heat.
Put a ladleful of the hot milk into the egg mixture to ‘temper’ them, whisking it through.
When this is done, put the milk back on the heat and pour the whole of the egg mixture into the milk, whisking all the time.
The sauce will almost immediately thicken. When it reaches a good custardy texture, remove from heat immediately. Keep whisking for 10 seconds or so. Sauce will thin down slightly to a pouring texture.