FEIJOA, APPLE & BOYSENBERRY CRUMBLE

Preheat oven to 180°C (355°F).
Put chopped apples into a medium-sized saucepan. Add water, orange juice, honey and salt, cover and bring to the boil. Turn down to a simmer and cook for a couple of minutes. Add feijoa pulp to the saucepan, stir then cover and cook for a further 2 minutes until lightly poached. Take off the heat. Drain the mix through a sieve, keeping the liquid, then put the fruit into a large bowl. Now add the boysenberries and the chopped stem ginger (if using) and gently stir to combine. Put the drained fruit and separate liquid aside while you make the crumble.
In a large bowl mix together flour, oats, ground almonds, brown sugar and ground ginger. Add in the grated butter, then rub into the mixture (you may not need all the butter; use only enough for the mixture to start clumping together like rubble).
Transfer the drained fruit to a greased ovenproof dish or individual ramekins – the fruit should fill three quarters of the dish. Now, add a little of the reserved liquid so that it comes about half way up the side of the dish. Sprinkle the crumble over the top of the fruit.
Bake in a preheated oven at 180°C (360°F) for 20-25 minutes until the crumble is cooked and fruit juices start to bubble up through the crumble. Serve with fresh cream, custard or ice cream.