Preheat the oven to 180°C and grease a 26cm x 20cm baking tin.
Combine fruit with 50ml water in a saucepan and bring to a boil.
Stir sugar and cornflour into the fruit and cook until thick and jammy.
Rub butter into flour until it resembles breadcrumbs, then stir in sugar for the topping.
Sift together flour, baking powder, and cinnamon, then stir in ground almonds.
Beat sugar, melted butter, eggs, yoghurt, and milk together before stirring into the dry ingredients.
Spread two-thirds of the cake batter into the tin and layer the fruit mixture on top.
Dot the remaining cake batter in small mounds over the fruit layer.
Sprinkle the crumble mixture over the top to cover the fruit gaps.
Bake for 45-50 minutes until golden and cool slightly before serving.