I used the last of my feijoa stash on this crumble and I wasn’t disappointed! That sweet feijoa flavour intensifies with baking and makes a lovely syrupy sauce at the bottom of the dish omnomnom! Don’t worry if your feijoas are the last of the season and a bit worse for wear, they will hide nicely in this dessert!

 

SERVES 4-6

MontageIngredients

2 cups of feijoa flesh
3 apples (Golden Delicious or similar)
zest & juice of 1 lemon
sprinkle of cinnamon

Topping

3 tablespoons coconut oil
3/4 cup almond meal
1/2 cup raw almonds, chopped roughly
1/2 cup raw macadamia nuts, chopped roughly
zest of 1 lime
2 teaspoons of coconut sugar (optional)

 

Method

Preheat oven to 180˚C – fan bake.

Cut apples into generous chunks and combine with the feijoa flesh, lemon zest & juice and cinnamon. Put in an oven proof dish.

For the topping, rub the almond meal and coconut oil together to make a crumble-like consistency (I used a fork and just mashed it like a banana). Add in the rest of the ingredients and mix well.

Spoon onto the fruit and cover with foil.

Cook for 20-30 mins (depending on apple size), remove foil and cook for another 10 mins or until the top is crunchy.

Try and stop yourself at one helping.

Print Friendly, PDF & Email