Preheat the oven to 180 C (160 C fan forced)
To make the crumble, mix together the oats, flour, almonds, honey and coconut oil to sticky breadcrumb consistency. Place in the fridge for 5 - 10 minutes.
Combine the pineapple, spices and water in a large baking dish. Place the coconut flakes in a small fry pan over a medium heat to toast for 1 - 2 minutes.
Sprinkle the crumble mixture over the pineapple and bake for 25 minutes or until the crumble is golden and the pineapple slightly caramelised.
Remove from the oven and serve topped with toasted coconut flakes and natural yogurt.