Wednesday, April 14, 2010

Feijoa crumble recipe

This is a sweet feijoa crumble with a deliciously crunchy topping. 

Feijoas (otherwise known as Pineapple Guavas) are low in calories while being high in vitamin C, minerals, fibre and antioxidants

Yield: 8 servings

  • 2c stewed feijoas (or other fruit)
  • 2T sugar
  • 1-2t cornflour (optional)
  • 1/2c flour
  • 1/2c brown sugar
  • 3/4c rolled oats, finest cut available
  • 1/2c course thread coconut
  • 1t ground cinnamon or ginger
  • 50g (2oz) chopped almonds
  • 75g butter, melted
1. Preheat oven to 160°C. 

2. Scoop flesh out of feijoas, or, if they are very small and hard, cut the skin off instead so you get more flesh. 

3. Stew feijoas in a pot with 1T of water on medium till softened (about 4 minutes), stirring to prevent sticking. 

4. Pour cooked feijoas into a large (30-35cm/12-14inch), shallow baking dish and sprinkle with sugar. If the fruit is very wet, sift 1-2t cornflour over it and mix through.

5. Combine the rest of the ingredients to make crumble topping, and sprinkle it evenly over the fruit. 

6. Bake at 160°C / 325°F for 30-40 minutes, or until golden. Accompany with vanilla custard, whipped cream or vanilla icecream.

Preparation time: 10 minutes

Cook time: 30-40 minutes


  1. Hi Kristin, I've added a photo of the feijoas so you can see what they look like. They grow in abundance this time of year in NZ, so people with trees always have loads to give away to friends and neighbours.


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