Apple and Feijoa Crumble
By Chelsea SugarThe perfect recipe for feijoa season! Enjoy your feijoas in a comforting dessert everyone will enjoy.6 servings
Prep time 15 mins
Cooking time 45 mins
1 cup water
1/2 cup lemon juice
3 tbsp Chelsea Raw Sugar
Pinch of salt
2 cups feijoa pulp
1/2 cup Edmonds Standard Grade Flour
1/2 cup rolled oats
1/2 cup ground almonds
1/2 cup Chelsea Soft Brown Sugar
1 tsp ground ginger
150 g cold Tararua Butter
Cut apple quarters into thick slices and put into a medium-sized saucepan.
Add water, lemon juice, Chelsea Raw Sugar and a pinch of salt, cover and bring to the boil. Turn down to a simmer and cook for a couple of minutes.
Add feijoa pulp to the saucepan, stir then cover and cook for a further 2 minutes until lightly poached.
Drain into a colander in the sink and leave while preparing the crumble topping.
In a deep bowl mix together Edmonds Standard Grade Flour, oats, ground almonds, Chelsea Soft Brown Sugar and ginger. Rub in the Tararua Butter until the mixture is clinging together in clumps. (Try using a grater to grate the cold Tararua Butter straight into the mixture)
Transfer the drained fruit to a greased ovenproof dish or individual cocottes. The fruit should fill three quarters of the dish. Sprinkle crumble over the top of the fruit.
Bake in a preheated oven at 180°C for 20-25 minutes until the crumble is cooked and fruit juices start to bubble up through the crumble. Enjoy with fresh cream, custard or ice cream.
Recipe from Food to Love.