Posted by: Joan Spiller | April 10, 2011

Feijoa and Apple Crumble – Recipe

Feijoas are almost perfect at this time of year and so it seems apt that I post a recipe for a fave Autumn pud right about now!

As a kid we lived next door to a feijoa farmer. I used to sneak over the fence (damn barbed wire!) with a knife and a spoon and sit under a tree to gorge on these deliciously tangy much-maligned fruit.

The sight of them is a little like opening a packet of salt and vinegar chips – your taste buds start to wake up and you kinda pucker in preparation .. at least, I do anyway!

Joan’s Apple and Feijoa Crumble


3c chopped apples – I prefer granny smiths but you can use whichever you like
2c peeled and diced feijoa
1/3c brown sugar
1/3c sultanas (optional)
Juice of 1 lemon
Rind (zest) of 1 lemon


1c plain white flour
1c plain white sugar
1/3c rolled oats
1/3c coconut (I use shredded)
100g melted butter – ideally unsalted

Mix feijoas, sultanas and sugar together – set aside.

Peel, core and dice the apples into chunks. Granny’s will melt down when cooked so not too small if you like a bit of substance to your dish.
Squirt the lemon juice over them and mix with the lemon zest.

Mix apples and feijoas together and put into an oven-proof dish.

In a large bowl, sift flour, add sugar, oats and coconut then melted butter. Combine using a knife, you want a crumbly mixture but a few chunks of buttery dough is nice too ..

Pile onto the apple / feijoa mixture and bake in a pre-heated oven at 175deg C until golden on top. (Approx. 20 mins)
Note this will go from golden to burnt quickly so watch closely in the last few minutes to avoid a mishap!

Serve with vanilla icecream and / or whipped cream..




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