Preheat the oven to 350 degrees fahrenheit.
In a large mixing bowl, add all fruit base ingredients (except the pomegranate seeds) and toss until well combined. Transfer fruit mixture to a 9x13 baking dish, top with the pomegranate seeds and set aside.
Add the pecans to a food processor and pulse 3-4 times to create small pieces. Add the remaining topping ingredients and pulse until you have a sticky, crumbly mixture.
Sprinkle the topping on top of the fruit base and cook for 25-30 minutes, or until lightly golden.
While the crumble is cooking, make your coconut whipped cream. Open the can of refrigerated coconut milk and scoop out the hardened coconut cream (leaving the coconut water). Place coconut cream in a mixing bowl and add the maple syrup and vanilla. Using a hand mixer on medium speed, fluff the coconut whipped cream for 10-20 seconds.
Refrigerate until the crumble is done.
Serve the crumble warm with a dollop of coconut whipped cream.