Place the flour, oats and sugar in a large bowl and mix well. Add the egg white and oil and mix until crumbly.
Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with vanilla frozen yogurt, or indulge with good quality ice cream, thick cream or custard.
Notes
*typically a crumble topping calls for 1/2 cup of melted butter, cooled. The egg white and oil takes the fat out and still leaves the crunch. I have also make the topping without the oil to keep it really low fat.