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Feijoa are a very tough & versatile shrub or small tree that grows well in Perth & the South West of WA.  Late Autumn they bear oval/egg shaped fruit - and they seem to come all at once; so we've had to get a bit adventurous in how we use them up.  (Note - you can certainly stew & freeze them, or simply freeze the pulp as a very easy option.)

I discovered this recipe and it has been a definite hit with the family.

To prepare the Feijoa,  you need to remove the skin.  If fruit are very soft, it's easy to cut them in half and scoop out the flesh with a spoon.  If the fruit are firmer, use a potato peeler to remove the skin, and then slice the fruit.

Feijoa Crumble

Ingredients

(Fruit section)

About 20 Feijoa fruit.  If you have less (say, around a dozen, you can add a couple of apples to pad out the feijoa flesh).  You could also use a stick or two of rhubarb, or tinned peaches.

1 teaspoon of ground cinnamon

1/3 - 1/2 cup of maple syrup (depending on how sweet your tooth is!)  If no maple syrup to hand - use about 1/4 cup of sugar, and a 1 or 2 tablespoons of water - just enough to mix ingredients and coat the fruit.


(Crumble topping)

75gm of cold butter, diced (cold makes it easier to process)

1/2 cup almond flour (at a pinch regular plain flower can be used)

1/4 cup shredded coconut

1/4 cup rolled oats

1/2 cup brown sugar


Method

Preheat oven to 180°c

Peel and slice the feijoas into the bottom of a casserole dish.  Add the cinnamon and maple syrup and stir to combine/coat the feijoa.

To assemble the topping, put all the topping ingredients into a food processor and pulse until combined.  Spoon over the fruit layer and bake for approx. 35 mins until the crumble is crisp and starting to colour.

Serve warm with cream and/or icecream.

Leftovers (assuming there are any) can be reheated or eaten cold.  Try with Greek yoghurt as a breakfast treat!