Feijoa Crumble...

Samantha Burgess

Samantha Burgess


Use up excess feijoas with this easy crumble.

Subsititute feijoas for rhubarb, apricots or pears!

  • 8-10 Feijoas - skin removed & cut into chunks

  • 2 large apples - peeled, cored & cut into chunks

  • 1 teaspoon ground ginger

  • 3/4 cup flour - plain, wholemeal or almond

  • 1/2 cup of sugar - white or brown or alternative sweetener

  • 1/2 cup rolled oats

  • 1/4 cup coconut threads

  • 50 grams soft butter

  • 1/2 cup water

  • or 1/4 cup cointreau, apple or pear brandy & 1/4 cup water

  • 6 pieces crystallized ginger chopped (optional)

  1. Pre heat oven to 180C

  2. Mix the fruit with ginger and water (and liqueur)

  3. Place in a deep ovenproof dish

  4. Mix flour, sugar, coconut & oats in a bowl. Add soft butter and gently rub together to form crumbs

  5. Sprinkle over the fruit

  6. Bake for 25-30 minutes or until fruit is bubbling and topping is golden

  7. Remove from oven and allow to sit for 10 minutes

  8. Serve warm with vanilla or yoghurt icecream, whipped cream or custard


Substitute feijoas for rhubarb, pears or apricots

Double the recipe & make two. Pop one in the freezer for an even easier dessert to have on hand!