WHAT YOU NEED

For the filling:

2 medium custard apples
4 ripe pears, peeled, cored & thinly sliced (800 g)
1/2 tsp ground ginger
1/4 tsp sea salt
1 tbsp rapadura or coconut sugar (15 g)
2 tsp lemon juice

For the crumble:

1 1/2 cups rolled oats
1/2 cup wholemeal, spelt, or gluten free flour (70 g)
1/4 cup slivered almonds (35 g)
1/4 cup maple syrup (60 ml)
1/4 cup olive oil (60 ml), plus extra for baking dish
Pinch sea salt

Preheat oven to 180°C. Lightly brush a standard (22 cm) pie dish with a bit of olive oil.

Scoop custard apple from the skin and remove seeds. Discard seeds and skin. Combine custard apple flesh and sliced pears in a large bowl.

Sprinkle fruit with the ginger, salt, sugar and lemon juice, and toss gently to combine. Tip into the prepared pie plate.

In a medium bowl, combine all crumble topping ingredients and stir until oats are evenly coated. Sprinkle crumble over fruit.

Place the baking dish on a tray to catch any drips and bake crumble for 30 minutes, until fruit is bubbling and topping is golden. Serve warm or at room temperature with a scoop of yoghurt or ice cream.