Pre-heat your over to 180°C/350°F (fan-forced).
In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
Lastly fold through the raspberries and turn off the heat immediately.
To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. Thermomix, 4-6 pulses.
Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. Thermomix, reverse 4-6 pulses.
Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.