Pre-heat oven to 180 degrees celsius (160 degrees fan forced).
Cut each apple into eight wedges. Add to a large saucepan with sugar, water, vanilla seeds and pod, cinnamon and orange rind. Bring to a gentle simmer and cook partially covered for 6-8 minutes until apple is just tender. Remove from the heat and mix in the blueberries. Divide mixture between 6 oven-proof serving bowls.
Place rolled oats, almonds, butter and sugar in a food processor. Pulse until coarse crumbs have formed. Remove to a bowl and mix in the coconut. Spoon mixture over the top of the apples and bake for 15-20 minutes until golden. Serve warm with a dollop of cream or scoop of ice-cream.