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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.