Feijoa Crumble

Name: Feijoa Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: New Zealander
Ingredients: 8 feijoas, halved and flesh scooped out; 2 tbsp sugar; 1 cup rolled oats; 1/2 cup flour; 1/2 cup brown sugar; 100g cold butter, cubed; 1/2 tsp cinnamon; Pinch of salt; Vanilla ice cream for serving

Feijoa Crumble (fay-JOH-ah CRUM-ble)

Baked Feijoa Crumble

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 343 kcal

Tangy feijoa halves baked under a buttery oat and brown sugar crumble topping, served warm with vanilla ice cream or cream.

Nutrition & Info

Protein 4.0g

Carbs 48.0g

Fat 15.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

baking dish mixing bowl spoon

Presentation Guide

Vessel: ceramic baking dish

Garnishes: ice cream scoop, mint leaf

Accompaniments: vanilla ice cream, pouring cream

Ingredients

8 feijoas, halved and flesh scooped out
2 tbsp sugar
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
100g cold butter, cubed
1/2 tsp cinnamon
Pinch of salt
Vanilla ice cream for serving

Instructions

1
Scoop feijoa flesh into a baking dish. Sprinkle with two tablespoons of sugar and toss gently to combine.
2
In a bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Rub in cold butter with fingertips until the mixture resembles coarse crumbs.
3
Scatter the crumble topping evenly over the feijoa. Do not press down; a loose topping gives the best crunch.
4
Bake at 180C for thirty minutes until the topping is golden brown and the feijoa is bubbling around the edges.
5
Let rest for five minutes before serving warm with a generous scoop of vanilla ice cream or pouring cream.

💡

Did You Know?

During autumn, New Zealanders leave bags of surplus feijoas on their fences for neighbours and passersby to take, a charming Kiwi tradition called fence-fruit.

Chef's Notes

Equipment Tips

baking dish
mixing bowl
spoon

Garnishing

ice cream scoop, mint leaf

Accompaniments

vanilla ice cream, pouring cream

The Story Behind Feijoa Crumble

Feijoas arrived in New Zealand from South America in the early 1900s and thrived in the mild climate. By mid-century, nearly every suburban backyard had a feijoa tree, and the autumn harvest became a defining seasonal moment in Kiwi life. Feijoa crumble emerged as the simplest and most satisfying way to use the abundant fruit, its tangy, aromatic flesh perfectly balanced by a sweet, crunchy topping. It remains a quintessential autumn dessert.

🕐 Traditionally enjoyed autumn dessert when feijoas are in season 📜 Origins: Modern New Zealand

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