Hull the strawberries and top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
Cover the bowl with cling film and leave for at least 4 hours to macerate (overnight is okay).
Pre-heat the oven to 170°C.
Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca pearls.
Sprinkle the ginger, cinnamon and vanilla extract over the fruit and stir in.
In a separate bowl mix the flours, almonds and sugars together then rub in the butter until it starts to clump together. I used the paddle attachment of a food processor for ease in this step but don’t take the crumble too far or it will be too sandy.
Cover the fruit with the crumble topping then place in the oven for 35-40 minutes until the top of the crumble is golden brown and the fruit is bubbling up from within.