Preheat oven to 180°C/160°C fan forced. Grease 6 x 1 cup teacups with melted butter. Combine pears, sugar, lemon juice and frozen berries in a medium bowl. Spoon mixture into teacups

To make crumble topping, place biscuits in a plastic bag and crush with a rolling pin. Combine biscuits, flour, sugar, ginger and butter in a bowl.

Using your fingertips, rub together until mixture begins to clump. Stir through almonds. Crumble mixture over fruit. Bake for 30-35 minutes until bubbling at the edges and topping is golden.