My almond and oat crumble topping is absolutely delicious on this easy feijoa crumble.
Why This Recipe Works
- It’s delicious
- Uses loads of feijoas
- Lower in sugar than many traditional crumble recipes.
Ingredients you will need
To make my feijoa crumble you will need feijoas of course, I flavour the fruit with a little honey and vanilla. Then for the cumble topping I use almonds, oats, brown sugar, a little flour and butter.
Substitutes
- Honey: the honey can be substituted for maple syrup or a little sugar.
- Feijoas: As this is a feijoa crumble I’d advise using at least some feijoas, but you can definitely combine the feijoas with stewed apples if you don’t have quite enough feijoas.
- Butter: This recipe will work with dairy-free margarine or coconut oil.
- Flour: This can be substituted for any gluten-free flour if needed.
- Brown sugar: This can be substituted for any granulated sugar.
- Almonds: I love to add nuts to my crumble, I like the little bit of extra plant-based nutrition they add, you can sub them for any nuts, or leave them out if you wish.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used almonds, honey and butter from their range in this recipe.
Step by step
Below are illustrated step-by-step instructions to make my feijoa crumble, if you prefer just the written instructions then head straight to the recipe card
Step one: Preheat your oven to 180 degrees celsius.
Step two: Grease an oven proof dish with a little butter.
Step two: Roughly chop approximately 2 cups of feijoa flesh and pop it in the bottom of the greased oven proof dish.
Step three: Add vanilla and honey to the fruit and mix through.
Step four: In a food processor place the oats, almonds, flour, brown sugar and butter, blitz until you have a nice crumbly topping.
Step five: Top the fruit with the crumble topping, bake for approximately 20 mins until the feijoa crumble is golden and crunchy.
Step six: Serve with a little vanilla ice cream, cream, yoghurt or custard.
Top Tips
Here is how you can make this recipe perfectly every time!
- Don’t skip greasing the baking dish with a little butter before adding the fruit. This isn’t so much to stop the fruit sticking, what it does is create caramelised fruit juices, the combination of the fruit, butter, and a little honey adds yummy caramel flavours to the crumble.
- Cook the crumble in the middle of the oven, don’t use the top racks, otherwise, the crumble topping can cook more quickly than the fruit.
Feijoa season runs from March to May in New Zealand, maybe June if you are lucky. If you are on the hunt for other feijoa recipes my feijoa muffins or feijoa loaf are popular too.
Feijoa Crumble
Equipment
- Food Processor
Ingredients
- 3 cups feijoa flesh approximately 25-30 feijoas.
- 1 Tbsp honey 15ml
- 1 tsp vanilla essence 5ml
- 75 g butter plus a little extra for greasing
- 2 cups rolled oats 200g
- ¼ cup brown sugar 50g
- ¼ cup plain flour 40g
- ½ cup almonds 75g
Instructions
- Preheat your oven to 180 degrees celsius.
- Grease an oven proof dish with a little butter.
- Roughly chop approximately 2-3 cups of feijoa flesh and pop it in the bottom of the greased oven proof dish.
- Add vanilla and honey to the fruit and mix through.
- In a food processor place the oats, almonds, flour, brown sugar and butter, blitz until you have a nice crumbly topping.
- Top the fruit with the crumble topping, bake for approximately 20 mins until the feijoa crumble is golden and crunchy.
- Serve with a little vanilla ice cream, cream, yoghurt or custard.
Notes
Tips
- Don’t skip greasing the baking dish with a little butter before adding the fruit. This isn’t so much to stop the fruit sticking, what it does is create caramelised fruit juices, the combination of the fruit, butter, and a little honey adds yummy caramel flavours to the crumble.
- Cook the crumble in the middle of the oven, don’t use the top racks, otherwise, the crumble topping can cook more quickly than the fruit.
Substitutes
- Honey: the honey can be substituted for maple syrup or a little sugar.
- Feijoas: As this is a feijoa crumble I’d advise using at least some feijoas, but you can definitely combine the feijoas with stewed apples if you don’t have quite enough feijoas.
- Butter: This recipe will work with dairy-free margarine or coconut oil.
- Flour: This can be substituted for any gluten-free flour if needed.
- Brown sugar: This can be substituted for any granulated sugar.
- Almonds: I love to add nuts to my crumble, I like the little bit of extra plant-based nutrition they add, you can sub them for any nuts, or leave them out if you wish.
Absolutely delicious…. great use of feijoas.
Nutty, oaty topping was a hit.