Tip the fruit into an ovenproof dish and melt the remaining butter. Tip the remaining 100g of sugar and 1/2 tsp of cinnamon, all but 2 tsp of the coconut, plain flour and nutmeg into a new mixing bowl, and stir a couple of times to roughly mix. Add the vanilla into the melted butter then drizzle over the dry ingredients, use a fork to toss together, then use your fingers to rub into crumbs. Scatter the crumble topping over the fruit and sprinkle over the reserved coconut, then bake for 35-40 minutes or until the fruit is saucy and topping crisp and golden. Serve with custard or ice cream, if you like.