Step 1
Put the flour, sugar, oats, cinnamon, baking powder and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture looks unevenly crumbly, then tip it out into a large mixing bowl.
Step 2
Put the almonds in the food processor and pulse until roughly chopped, then add to the crumble mixture. Toss to combine and squeeze handfuls of the mix to get some irregular, nubbly clumps; this will add great texture to the crumble when baked. Place in the fridge while you prepare the fruits (or make up to three days ahead, cover, and keep refrigerated).
Step 3
When ready to bake the crumble, preheat the oven to 180C fan-forced (200C conventional). Butter the base and sides of an ovenproof dish, about 26cm in size, then place on an oven tray.
Step 4
Prepare the fruit base by finely grating the ginger onto a small plate, then transfer into a small, fine-mesh sieve (a tea strainer is very useful here) with a small bowl underneath. Squeeze the ginger firmly to extract 40ml of juice, then place the juice in a large mixing bowl. Add the caster sugar, tapioca flour (or cornflour), vanilla and salt. Stir to make a paste, then add the rhubarb and pears. Toss very well until combined, then spoon into the buttered baking dish, including all the juices.
Step 5
Remove the crumble topping from the fridge and scatter it evenly over the fruits. Place the dish (still on the oven tray to catch any drips while baking) on the middle shelf of the oven. Bake for about 45 minutes or until the fruit juices bubble up around the sides of the dish and the top is golden-brown.
Step 6
Remove from the oven and allow the crumble to cool (and crisp up) for at least 15 minutes before serving with cream or ice-cream.
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