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Preheat oven to 180°C bake. Quarter apples, then cut each quarter into 2-3 thick slices (the skin can be left on). Place in a medium-sized saucepan. Add water, lemon juice, Chelsea Raw Sugar 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. Transfer to a colander placed in the sink. Leave to drain while preparing the crumble topping. Crumble Topping In a deep bowl, mix together flour, oats, ground almonds, Chelsea Soft Brown Sugar and ginger. Rub in the butter until the mixture is clinging together in clumps. Transfer the drained fruit to a greased oven-safe dish (approximately 25cm diameter), or individual dishes. The fruit should fill three quarters of the dish. Sprinkle crumble on top of the fruit. Bake for 25-30 minutes, until the crumble is golden brown and fruit juices start to bubble up through the crumble. Serve with fresh cream, custard or ice cream.