Pineapple, Peach and Coconut Crumble

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For the Topping:

1 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 cup sweetened shredded coconut

1/2 cup pecans, chopped

1/2 teaspoon kosher salt

1 stick unsalted butter, at room temperature

1/2 cup coconut flakes

Rum raisin or coconut ice cream, for serving

For the Filling:

3 cups diced pineapple (from 1/2 pineapple)

1 1/2 pounds peaches (3 to 4), sliced into 1/2-inch wedges

1/2 cup packed light brown sugar

1/4 cup dark rum

2 tablespoons fresh lime juice (from 2 limes)

2 tablespoons cornstarch

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter, cut into small pieces