Place the fruit, juice and dates in a pot over a low temperature, and put the lid half on. Stew until the fruit is tender, about 15 min. Meanwhile, make the topping by mixing all the dry ingredients together in a large bowl. Using your hands, rub the oil/spread through this mixture, keeping it a little chunky. Set aside.
In a small baking dish or loaf tin spread the stewed fruit over the bottom, and then top with the crumble. Bake at 180C until the oats just start to change colour (approx. 15 min). Serve with a dollop of yoghurt.