Mix the oats and spices with the melted butter and honey until well combined.
Press on to a baking sheet and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes, turning once. Remove and leave to cool before mixing in the sultanas.
Meanwhile, put the summer fruits in a pan with the icing sugar and 1 tablespoon water. Warm over a medium-low heat, stirring occasionally, until the fruit begins to collapse. Remove from the heat and stir in the crème de cassis and vanilla extract.
Spoon the fruit into dishes and sprinkle over the crunchy topping. Garnish with the toasted almonds and a sprinkling of icing sugar. Serve immediately.