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    You are here: Home / Desserts / Feijoa crumble

    Feijoa crumble

    Published: Apr 24, 2021 · Modified: Apr 24, 2021 by Sarah Brooks

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    Jump to Recipe Print Recipe
    Feijoa crumble on a plate with ice cream and a spoon, with text overlay, feijoa crumble, KCAEIC.

    This cozy feijoa crumble is full of delicious feijoa flavor with a hint of warming ginger. Perfect for using lots of feijoas when your tree is producing heaps!

    Feijoa crumble on a plate with a scoop of ice cream on top, vintage spoon on the side and fresh feijoas and baking dish of crumble in the background.
    Jump to:
    • Ingredients
    • How to make feijoa crumble
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe

    Feijoas, also known as pineapple guavas, are a New Zealand staple. They are grown as both ornamental and fruit trees throughout the country. A fully grown feijoa tree in a good year can produce upwards of forty kilos of fruit. That's a Lot of feijoas.

    During feijoa season, anywhere from March to June, people often have more fruit than they know what to do with. Or are given bags of fruit by their neighbor or family. So you need a recipe that turns a lot of this delicious but often very abundant fruit into something extra tasty.

    This feijoa crumble is the answer. Made with four cups of feijoa flesh, which can be anywhere from one to two or more kilos of fruit, depending on how pulpy your feijoas are. With some apple for texture and ground ginger for warmth and punch, you'll be making this warming crumble on repeat all feijoa season.

    This recipes make large crumble but you could easily half, or even quarter it if you have less feijoas and/or less mouths to feed.

    Had enough of crumble but still have heaps of feijoas? Why not try making my feijoa cake, feijoa ice cream or my husbands favorite, feijoa cheesecake 🙂

    Ingredients

    Feijoa crumble ingredients, feijoas, butter, plain flour, white sugar, desiccated coconut, ground ginger, apples.

    Feijoas: you can use fresh or frozen feijoa pulp for this recipe. You will need about four cup of flesh in total. Outside New Zealand feijoas are sometimes available from local buy/sell/swap groups. People often have trees and are will to trade for some fruit. You can also use frozen feijoa pulp for a year round treat.

    Apples: some apples help to round out this crumble and give it some extra sweetness and texture.

    Sugar: a little sugar helps balance the tang of the feijoas. I used white sugar in this recipe to let the feijoa flavor shine, but you could experiment with other sugar such as brown.

    Ginger: some ground ginger adds some warmth and complements the feijoas perfectly. You could use a little freshly grated ginger if you prefer but it will have more bite.

    Plain flour: is best in this recipe. You can also use all purpose flour.

    Desiccated coconut: is finely grated coconut, commonly used in baking. The fine texture mixes in well with the rest of the crumble topping and helps add some flavor and texture. If you are not a fan of coconut you can leave it out and replace it with a little more flour.

    Butter: the butter mixes in with the crumble topping to help giving it that lovely crunchy topping. For a dairy free option you could swap the butter with margarine.

    How to make feijoa crumble

    Pre heat your oven to 180°C (355°F).

    • Adding sugar to flour.
    • Adding butter to flour.
    • Rubbing butter in to flour and sugar mix with clean hands.
    • Adding desiccated coconut to flour mix.

    First, make the crumble topping. Mix the four and sugar together. Cube the room temperature butter and rub into the four until coarse bread crumbs form. Alternatively you can do this in a food processor. Don't over mix the topping and make it to fine, or your crumble won't be as crunchy. Add the dessicated coconut and mix well.

    • Cutting open feijoas lengthways and scooping out flesh with a teaspoon.
    • Peeling, coring and slicing up apples.

    Cut open the feijoas and remove the pulp inside. Roughly chop. You will need about four tightly packed cups of feijoa flesh, or approx. 780 gms. A bit more or less is fine.

    • Tipping fruit mix into baking dish.
    • Tipping crumble topping onto fruit mix.

    Peel and core the apples and cube into smallish pieces. Mix the apple and feijoas together. Add the sugar and ginger and mix well.

    • Tipping fruit mix into baking dish.
    • Tipping crumble topping onto fruit mix.
    • Ready to bake crumble with smoothed down crumble topping.
    • Baked crumble fresh out of the oven.

    Tip the fruit mix into a baking dish. Tip crumble topping over the top and smooth down.

    Bake in the oven for about 45 - 50 minutes, or until the top is lovely and golden brown.

    How to serve

    Top down view of feijoa crumble in a baking dish with a vintage serving spoon and fresh feijoa on the side.

    Remove from oven, scoop into serving bowls and enjoy! Delicious with a scoop of my easy vanilla ice cream, whipped cream or both! With all that lovely baked fruit you could just about eat it for breakfast!

    How to store

    This crumble with store well covered in the fridge for up to three days, but the crumble topping may start to go a little soggy.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Feijoa cake
    • Feijoa ice cream
    • Feijoa cheesecake
    • Apple and plum crumble
    • Apple crisp (apple crumble)

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Feijoa crumble on a plate with a vintage spoon on the side and fresh feijoas and baking dish of crumble on the sides.

    📋 Recipe

    Close up side view of feijoa crumble on a plate with ice cream.
    Print Recipe

    Feijoa crumble

    This cozy feijoa crumble is full of delicious feijoa flavor with a hint of warming ginger. Perfect for using lots of feijoas when your tree is producing heaps!
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Dessert, Snack
    Cuisine: Kiwi, New Zealand
    Keyword: feijoa crisp, feijoa crumble, feijoa dessert, feijoa recipe

    Ingredients

    Crumble topping

    • 1 & ¼ cups (190gms) plain flour
    • ¼ cup (55gms) white sugar
    • 125gms butter
    • 1 cup (80gms) desiccated coconut

    Fruit base

    • 4 cups (780gms) feijoa flesh
    • 3 large (500gms ish) apples
    • ½ cup (110gms) sugar
    • 2 teaspoons ground ginger

    Instructions

    • Pre-heat your oven to 180°C (355°F).
    • Rub the flour and butter together until coarse crumbs form. You can be fairly rough with it, larger crumbs equals crunchier topping!
    • Add the desiccated coconut and mix well.
    • Peal and core the apples and cut into cubes.
    • Remove the feijoa flesh from the feijoas and roughly chop.
    • Mix the apple cubes, feijoa flesh, sugar and ginger together in a bowl.
    • Pour the fruit into a baking dish and top with the crumble topping. Smooth down the topping to form a fairly even layer.
    • Bake with 45 - 50 minutes or until the top is golden brown and crunchy.
    • Remove from oven, serve and enjoy! Fabulous with a scoop of my easy vanilla ice cream. Delicious!

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    Feijoa crumble on a plate with ice cream and a spoon, with text overlay, feijoa crumble, KCAEIC.

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    Feijoa crumble on a plate with a scoop of ice cream on top, vintage spoon on the side and fresh feijoas and baking dish of crumble on the sides.

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