Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside (see note).
In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 teaspoon cardamom, 1/4 teaspoon salt and 1 cup rolled oats.
Add the 1/2 cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don't over mix. Set aside.
In another bowl, mix 1 3/4 cups kiwifruit with 1 tablespoon granulated sugar.
Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.
Then evenly divide your crumble to top the kiwis.
Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.
Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.
You will need 4 6-oz (at least) capacity ramekins.
How much topping you sprinkle on your kiwi crumbles is entirely up to you!
See the post for the complete step-by-step photos.