Here is something I made with the delicious feijoas from my backyard tree! If you have some feijoas that you don’t know what to do with, perhaps give this recipe a go!

Recipe: Feijoa and Apple Crumble

Makes: 2 or 3 small serves.

Ingredients:

  • 3 small apples
  • 5 fejioas
  • 2 tbsp. sultanas
  • 1/2 orange, juiced
  • 1 heaped tbsp. coconut/rapadura sugar
  • 1 tsp. mixed spice
Crumble ingredients:
  • 2 tbsp. butter, melted
  • 4 tbsp. rolled oats
  • 1/2 tsp. mixed spice
  • 2 tbsp. dried coconut, shredded
  • 1 tbsp. coconut/rapadura sugar
To serve: yoghurt or cream, plus a bit of extra mixed spice.

How to:

  1. Pre-heat the oven to 160 degrees C. (fan-forced).
  2. Rinse apples, then chop them up into small cubes (discard seeds and stem).
  3. Peel the feijoas (discarding the peels), then cut up the flesh into similarly sized pieces.
  4. Add the fruit to a pot with the orange juice, sugar and sultanas and cook for about 5 minutes on medium-low or until softened. Take off the heat and stir in the spice. Divide the fruit into a few ramekin containers.
  5. Make the crumble: Melt the butter and mix in the rest of the crumble ingredients until all combined. Spoon the crumble mixture over the fruit in the ramekins. Bake the crumbles in the oven for 12-15 minutes or until lightly browned.
  6. Enjoy!

Oat-Free Crumble & Vegan Variation:

Ingredients:

  • 2 tbsp. dates, pitted & chopped finely
  • 4 tbsp. macadamia nuts, roughly chopped
  • 1/2 tsp. mixed spice
  • 2 tbsp. dried coconut, shredded
To serve: Coconut cream.
How to:
  1. Follow steps 1-4.
  2. Bake the fruit for 12-15 minutes. Then take it out of the oven.
  3. Make the crumble: Chop the dates and macadamia nuts. Stir in the mixed spice and coconut. Spoon the crumble mixture over the baked fruit.
  4. Then top with the crumble mixture on top of the ramekins and serve with coconut cream (if you like).
  5. Enjoy!