Feijoas are here for a short time, not a long time, so here are some ofour favourite feijoa recipesto make the most of NZ's most popular fruit.
Apple and feijoa crumble
良好的崩溃是一个经典的,每个人都喜欢,especially when evenings are getting crisper, and comforting, warm desserts take over from lighter options. When the season is in full-swing, the addition of feijoa enlivens any good apple crumble.
- 45 mins cooking
- Serves 6
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Ingredients
- 4 apple
- 1 cup water
- 1/2 cup lemon juice
- 3 tablespoon sugar
- 2 cup feijoa pulp
Crumble
- 1/2 cup plain flour
- 1/2 cup rolled oats
- 1/2 cup ground almonds
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 150 gram cold butter
Method
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1Cut 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.
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2In 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.)
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3Transfer 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.
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4Bake 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.
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