For the fruit: Put frozen fruit in bowl and let defrost completely. If you have a lot of liquid, drain off so it's not too watery when cooked. Toss fruit with sugar, lemon and cornstarch and place in 8X8 square baking dish.
For the crumble: In separate bowl, combine crumble ingredients. With a pastry cutter, combine until coarse crumbles are formed.
Sprinkle crumble over fruit. Bake in preheated 350° oven for about 30 minutes, until top is golden brown and bubbly along the edges. Set aside to cool and set up, then top each serving with a dollop of coconut cream.
Make the coconut cream: Scoop the hardened cream from a can of full fat coconut milk (easiest to set the can in the refrigerator the night before so the cream will harden) into a bowl. Save the coconut water for another use. Add vanilla and sugar. Whip until creamy.