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feijoa apple crumble
feijoa apple crumble
Minka Firth


  • 4 small Granny Smith apples, peeled and quartered
    1 cup water
    Juice ½ lemon
    3 Tbsp sugar
    ½ tsp salt
    2 cups feijoa pulp

    ½ cup plain flour
    ½ cup rolled oats
    ½ cup ground almonds
    ½ cup brown sugar
    1 tsp ground ginger
    150g cold butter

Apple and feijoa crumble

Tracey Sunderland
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Cut apple quarters into thick slices and put into a medium-sized saucepan. Add water, lemon juice, sugar and 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 flour, oats, ground almonds, brown sugar and ginger. Rub in the butter until the mixture is clinging together in clumps. (Try using a grater to grate the cold butter straight into the mixture. I usually grate some then rub it in, grate some more and rub it in until the butter is finished.)

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.

From Taste magazine, April 2007.

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