Feijoas or pineapple guavas come in thick in fast over the Autumn month. Their sweet, perfumey flavour is delicious and eaten fresh but once the trees are established you will have a hard time keeping up with them! This Feijoa crumble is delicious and not too sweet. Serve with ice cream yogurt or custard. Feijoas can be frozen to make this throughout the year or switch out the feijoas with other fruit such as apples, apricot, or plum.
- 2 cups flour
- 1 1/2 cup rolled oats
- 1/2 cup shredded or desiccated coconut
- 1/2 teaspoon baking powder
- 1 /2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup yoghurt
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 80g Butter
- 3 cups Feijoa flesh (scooped out of the skin)
- 1 TBSP Raw sugar (or honey)
- 1 TBSP Flour
- 1 tsp Lemon Juice
- 1/2 tsp Cinnamon
- Preheat oven to 180 degrees Celsius.
- Scoop out the flesh of the Feijoa (or thaw out previously frozen ones).
- Add Crumble ingredients to a bowl and lightly mix into a crumble.
- Grease or line a 20cm baking dish and press 2/3rds of the mixture in to form a base.
- Bake for 15 minutes or until edges turn golden.
- Mix filling ingredients together and pour over the base.
- Evenly spread the remaining crumble on top and bake for a further 20-30 minutes until golden.
Feijoas can be mixed with finely sliced apple if you do not have enough.
Swap out the Feijoas for whatever fruit you have in season such as Strawberry, Plum, Apricot