Preheat oven to 425F.

Place filling evenly into two ramekin dishes and set aside.

Whisk together flour, oats, brown sugar and ginger. Add the butter and use your fingers to combine the mixture. Squeeze the butter lightly and toss it with the dry ingredients until crumbly. Evenly sprinkle over the fruit filling.

Bake for 20 – 25 minutes, until topping is golden and fruit mixture is bubbly.

Remove and cool slightly, then top with a scoop of vanilla bean ice cream.