Name: Crunchy feijoa and apple crumbles
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 5 piece cooking apples, peeled, cored and chopped (i used my smallish home-grown cox’s orange but a similar variety is fine); 15 piece feijoas, flesh scooped out with a teaspoon; 1/4 cup raw sugar; 1 lightly whipped cream or quality vanilla ice cream, to serve; TOPPING; 100 gram butter, melted; 2 tablespoon golden syrup; 1/4 cup dark cane sugar; 1/2 cup almond meal; 1/2 cup shredded coconut; 1/4 cup oat bran; 1/4 cup plain flour; 1 teaspoon cinnamon

If you love feijoas, this feijoa and apple crumble is definitely one you should try. Differing from the crumble recipes we all grew up with, this topping is crisp and crunchy with gorgeous caramel notes. As winter progresses, you can mix things up a little by adding pear or frozen berries, for example.

Ingredients

5 piece cooking apples, peeled, cored and chopped (i used my smallish home-grown cox’s orange but a similar variety is fine)

15 piece feijoas, flesh scooped out with a teaspoon

1/4 cup raw sugar

1 lightly whipped cream or quality vanilla ice cream, to serve

TOPPING

100 gram butter, melted

2 tablespoon golden syrup

1/4 cup dark cane sugar

1/2 cup almond meal

1/2 cup shredded coconut

1/4 cup oat bran

1/4 cup plain flour

1 teaspoon cinnamon

Method

Preheat oven to 180°C fanbake.

Place fruit in a bowl and sprinkle with raw sugar. Mix to coat, then transfer to five or six small baking dishes.

Combine melted butter and golden syrup. Mix together the remaining topping ingredients then combine thoroughly with the melted butter mixture (I usually do this by hand). Sprinkle topping evenly over fruit.

Bake crumbles for 25–30 minutes until the crumble is golden and the fruit has softened and is bubbling slightly. Serve with cream or good-quality vanilla ice cream.

Please treat the fruit quantities I’ve given as a rough guide as feijoa and apple varieties tend to vary a lot in size, particularly if you are picking them from the garden. As long as you aim to fill your dish with a 3.5-4cm depth of fruit, the recipe will work well. If you prefer to make a single large crumble instead of individual ones, cook for about 10 minutes longer. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.
Note

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