Apple and feijoa crumble

A good crumble is a classic that everyone enjoys, especially when evenings are getting crisper, and comforting, warm desserts take over from lighter options. When the season is in full-swing, the addition of feijoa enlivens any good apple crumble.

  • 45 mins cooking
  • Serves 6
  • Print
Feijoas are here for a short time, not a long time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.


  • 4 apple
  • 1 cup water
  • 1/2 cup lemon juice
  • 3 tablespoon sugar
  • 2 cup feijoa pulp
  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1/2 cup ground almonds
  • 1/2 cup brown sugar
  • 1 teaspoon ground ginger
  • 150 gram cold butter


  • 1
    Cut apple quarters into thick slices and put into a medium-sized saucepan. Add water, lemon juice, sugar and salt, cover and bring to the boil. Turn down to a simmer and cook for a couple of minutes. Add feijoa pulp to the saucepan, stir then cover and cook for a further 2 minutes until lightly poached. Drain into a colander in the sink and leave while preparing the crumble topping.
  • 2
    In a deep bowl mix together flour, oats, ground almonds, brown sugar and ginger. Rub in the butter until the mixture is clinging together in clumps. (Try using a grater to grate the cold butter straight into the mixture. I usually grate some then rub it in, grate some more and rub it in until the butter is finished.)
  • 3
    Transfer the drained fruit to a greased ovenproof dish or individual cocottes. The fruit should fill three quarters of the dish. Sprinkle crumble over the top of the fruit.
  • 4
    Bake in a preheated oven at 180°C for 20-25 minutes until the crumble is cooked and fruit juices start to bubble up through the crumble. Enjoy with fresh cream, custard or ice cream.

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