Feijoa and apple hazelnut ginger crumble

We never tire of a decent crumble and they’re the easiest dessert to make! Nici's feijoa and apple hazelnut ginger crumble is the perfect dessert to enjoy warm with cream, yoghurt or ice cream.

By Nici Wickes
  • 30 mins cooking
  • Serves 4
  • Print


  • 8 large feijoas, halved and scooped
  • 2 Braeburn apples, peeled and roughly chopped
  • 1 cup hazelnuts
  • 1/2 cup flour
  • 1 tablespoon ground ginger
  • 50 gram butter (or use vegetable oil for dairy-free)
  • 1/4 cup honey or coconut sugar
  • cream, yoghurt or ice cream, to serve


  • 1
    Preheat oven to 180°C. Grease a ceramic ovenproof dish.
  • 2
    Scoop out the feijoa flesh and place in the prepared dish. Simmer the apples with a splash of water in a covered saucepan until just soft. Add to the feijoas.
  • 3
    In food processor, blend the nuts until finely ground. Add the flour, ginger and butter, then pulse until mixed. Mix in the honey. The crumb should be a clumpy consistency.
  • 4
    Spoon over the fruit and bake for 30 minutes until crunchy on top and cooked through.
  • 5
    Serve with cream, yoghurt or ice cream.


Hazelnuts are nutritionally fabulous. They help regulate blood sugars and contain plenty of vitamins B and E, and iron. Just 100g of hazelnuts contain 40% of the fibre and magnesium your body needs per day, and 30% of the protein you require. When grinding nuts in a food processor or blender, use the pulse function to avoid it turning into a nut butter.

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