In a mixing bowl, gently toss and combine the apples, raspberries, lemon juice/zest, honey, vanilla, salt and corn starch. Set aside for upto 15 minutes.
Preheat your oven to 180°C.
In a small pot, add the butter and melt it over medium-high heat. Stir ocassionally until the butter starts to brown and foam, could take upto 2-3 minutes. It should start to smell like toasted nuts, caramel-colour and you'll find brown bits form at the base. Turn off the heat and let it cool.
Combine the almond meal, roughly crushed pistachios, oats, sugar and add in the browned butter. Mix well until you get a coarse crumble topping.
Grease a 20 cm pie dish ( or a small baking tray/skillet of your choice) with butter. Add the fruit mix with all its delicious juices and then top off with an even layer of the crumble. Bake for 25 to 35 minutes or until golden brown and bubbly on the sides. Let it rest for atleast 10 minutes before serving. Serve with fresh whipped cream or ice-cream.
