Apple, Feijoa and Raspberry Crumble Recipe

The leaves are turning and the easterly wind is getting bitey. My summer wardrobe and I are in denial, and it's down to the few rays of bright sunlight that grace us each day to keep the winter at bay. Time to turn to the warmth of a more substantial autumnal pudding and the last of the summer raspberries. 

Apple, Feijoa and Raspberry Crumble

The fruit:
4 granny smith apples
4 feijoas
1 cup frozen raspberries
2 tablespoons caster sugar
1/2 teaspoon cinnamon

The crumble:

1 cup flour

1 cup rolled oats - use the whole ones rather than the quick oats

3/4 cup brown sugar

1 teaspoon mixed spice

1/4 teaspoon salt

100g butter - melted

Make the crumble topping first: Combine the flour, oats, brown sugar, spice and salt in a bowl. Mix in the melted butter. The mixture should look like sandy crumbs.

Now prepare the fruit: Peel, core and slice the apples. Sprinkle the fruit with the caster sugar and cinnamon. 

The sugar will sweeten the fruit and stop it from discolouring. 

Peel and slice the feijoas, and mix them into the apples and sugar with the frozen raspberries. 

Place the fruit into an oven proof dish and top with enough crumble mixture to form a generous coating. Any left over crumble mix can be frozen for later use. It doesn't require thawing so can be used as a quick and tasty dessert solution. 






Bake in a hot oven - about 190deg. C - until it starts to turn golden and the fruit is bubbling at the sides of the dish.

We served ours with cream and ice cream.