Feijoa Crumble — Print Recipe — The Culinary Codex

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