Feijoas are a much anticipated seasonal treat in our house. So much so, that having eaten all the ripe ones, we have had to hide the harder ones from Little Miss 4 else she gobble them up as well.
Last night I made Feijoa Crumble for pudding at Nana and Poppa's house. Although often mixed with other fruits, this time I opted for the straight feijoa fix. This topping can be used on any fruit. The fruit doesn't have to be cooked first, just put in the dish, top with the crumble mix and put it in the oven.
100g butter - melted
Combine the flour, oats, brown sugar, spice and salt in a bowl. Mix in the melted butter. The mixture should look like sandy crumbs.
Prepare the feijoas by peeling and slicing into bite sized pieces - I used about 8 good sized feijoas. Sprinkle the fruit with 2 tablespoons of white sugar and 1 teaspoon of mixed spice. The sugar will sweeten the fruit and stop it from discolouring.
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 Deep South ice cream.
If feijoas are not your thing than any combination of apples, pears and a sprinkling of frozen berry fruit is equally delicious. Any left over fruit crumble can be stored in the fridge and reheated later. I ate the left over Feijoa Crumble for breakfast this morning. It was delicious!