Late in 2016 I said I would be updating some of the 1970/1980s recipes to met our changed tastes. As we move into another feijoa season, here’s my more modern take on Feijoa Crumble. The crumble is chunkier and this recipe uses much less sugar.
¼ cup water
1 cups wholemeal flour
1 cup rolled oats
1/2 cup grated (or dessicated) coconut
¼ cup brown sugar
1 tablespoon ground ginger
50 gms melted butter or margarine
1 Peel and slice the feijoas into a saucepan
2 Add the water and cook gently on the stove top until feijoas are tender, not mushy
4 Mix the flour,rolled oats, coconut, ginger, sugar and butter or oil together to make a crumbly mixture. (if it is too dry add more butter or margarine, if too moist add more flour)
5 Put the cooked feijoa mixture into an ovenware dish
6 Spread the crumble mixture evenly over the feijoas
7 Bake at 180 degrees C ( 350 degrees F) for 30 minutes or until the crumble topping is browned.