Preheat the oven to 200°C, fan 180°C, gas mark 6. Lightly grease a 1-litre ovenproof dish.
Add the compote to the dish and scatter the crumble mix evenly over the top.
Bake in the oven for 30 minutes, until the topping is golden and the juices are seeping through.
Leave to cool for 5 minutes, then serve with the whipped cream.
Cook's tip: Add a handful of chopped pistachios to the crumble mix for a crunchy twist.