Pear and feijoa almond nut crumble

Combining the very best of sweet, tangy and crunchy, this pear and feijoa crumble is a star. Cooked until golden and served with cream and a drizzle of honey, it's an autumn dish that is too good to pass up!

By Jo Wilcox
  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 5 pears, cored and diced
  • 1/4 cup sliced dried feijoas or 3 fresh feijoas, peeled and sliced
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 1/4 cup water
  • 1 tbsp cornflour mixed with 2 Tbsp cold water
  • 3/4 cup ground almonds
  • 1/4 cup flour
  • 1/2 cup coconut sugar
  • 80 g butter
  • 1/4 cup flaked almonds
  • Thickened cream and honey, to serve


  • 1
    Preheat the oven to 185°C. Place diced pear in a medium saucepan with the feijoa, cinnamon, sugar and water and simmer for 4-5 minutes until pear is tender. Stir cornflour mixture into pear mixture. Simmer for a further 2 minutes until glossy and saucy. Transfer to an ovenproof serving dish.
  • 2
    In a large bowl, combine the ground almonds, flour and coconut sugar, then add the butter and mix together with your fingertips until mixture resembles fine crumbs. Mix in the flaked almonds.
  • 3
    Sprinkle crumble over the pear mixture and bake for 20-25 minutes or until golden and bubbling. Serve with thickened cream and a drizzle of honey.

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