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)
Pre heat oven to 180C
Mix the fruit with ginger and water (and liqueur)
Place in a deep ovenproof dish
Mix flour, sugar, coconut & oats in a bowl. Add soft butter and gently rub together to form crumbs
Sprinkle over the fruit
Bake for 25-30 minutes or until fruit is bubbling and topping is golden
Remove from oven and allow to sit for 10 minutes
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!