To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form. Place in the fridge for 5-10 minutes. Meanwhile prepare the pineapple. Mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish. Place coconut flakes in a small frying pan set over medium heat and toast for 1 minute.
Sprinkle the pineapple with crumble and bake for 25 minutes or until the crumble is golden and pineapple caramelised slightly. Remove from the oven and serve topped with toasted coconut flakes.