Preheat the oven to 400° Fahrenheit. Pit and slice all of your plums and peaches and toss them in a large bowl. In a nutribullet, blender, or food processor, blitz up the honey, nutmeg, sugar, hulled strawberries, orange juice and lemon juice. Pour the mixture over the sliced fruit, and then add the minute tapioca and stir the entire thing to combine. Pour the fruit and sauce into an empty 9-inch glass pie pan.

Roast the pie pan of fruit, uncovered, in your 400° oven for 30 minutes until fruit is juicy and softened.  While the fruit is roasting, in the same bowl as before or a clean one, use your hands to knead together all of the topping ingredients. The butter will take a while to get combined or mixed in, so keep crumbling and mashing the mixture until it all sticks together.

Once the fruit is out of the oven (no need to let it cool), crumble the topping evenly over the fruit - making sure to leave small air holes. Do not create a pie crust, this is a loosely-crumbled topping. It will melt together while baking but should not be one, unbroken crust. Sprinkle the extra flaked almonds over the top of the topping.

Return the pie pan to the oven and bake for another 25 to 30 minutes until the fruit is bubbling and the topping is deep golden brown. Let it cool slightly before serving, or serve cool the next day with vanilla ice cream!