Posted by: Joan Spiller | May 30, 2012

Feijoa and apple crumble – Recipe

An all time fave ‘fall back’ pudding recipe for me is Apple Crumble. Not many seem to people dislike it .. It’s quick and easy to make. And you can tart it up with all sorts of simple additions be it rhubarb, feijoas, pears, blackberries, spices, oats – you’re limited only by your imagination! In this case I’ve gone with Feijoa since they’re in season..

And you can make it ahead of time and reheat to impress your guests with the minimum stress!

For a dessert to feed 4 people, all you need is:

4c granny smith (or any cooking) apples. (Measured raw) Ideally you want tree ripened so they’re sweet. If not ripe or sweet apples, add in 1T sugar* for each apple after you’ve cooked them.

Peel the grannies, cut into chunks and cook ’til tender in 2T apple juice. You do not want pulp, you want a mix of soft apple and chunky bits at this point. Should take all of 5 mins max. on high.

Add 1tsp cinnamon (and sugar if ness, as per above*) and set aside.

In a separate bowl, mix together:

1/2 c white plain flour
1/2c white sugar
1/2c soft butter – ideally unsalted

DO NOT SKIMP ON THE BUTTER – it’s not as nice, trust me. You do the math: you get all of 2T of butter per person and this IS a pudding after all! Hardly extravagant 😉

Use a knife and cut the butter thru’ the flour and sugar til it resembles fine breadcrumbs. Personally, I like to leave a few large bits of crumble and some smaller bits – for a nice “textural experience”. If you love cinnamon, you could add 1/2t to the flour mix before adding the butter.

Put the apple mix into an oven proof dish. This is when you’d also add your feijoas (lightly stewed in a little water) if unsure how to do this bit message me k

Scatter the topping over the fruit mix and bake in a med (180 deg) oven ’til golden and bubbling.

This will go from golden to burnt in a heart beat so don’t get distracted.

Serve with runny custard and cream or vanilla ice cream..



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