Happy Sunday morning to you :) This is a quick little update on a recipe I posted a few years ago for Apple and Plum Anzac Crumble
. Lately I have been thinking I really should post a feijoa recipe as they are everywhere
in Auckland at the moment, and also I wanted to do an Anzac recipe update - but seriously there are a million fabulous biscuit recipes out there so I had the brain wave (!) to combine the two and make this Pear (or apple) and Feijoa Crumble with oaty, coconut topping. The pears and feijoas work beautifully together, the whole thing is quick and easy to make and has a delicious, nostalgic, comforting vibe. I remember eating crumble as a girl and always hoping for maximum crumble, minimum fruit - these days I am happy with a good serving of fragrant fruit, but there is still a generous amount of golden crunch on top!
5 Granny Smith apples or Pears, peeled, cored and cut into 2-3cm chunks
2 tbsp water
2 tbsp golden syrup
11/2 cups roughly chopped feijoa flesh (about 11-12)
2 tbsp golden syrup
1 cup oats
1 cup desiccated coconut
1/2 cup plain flour
3/4 cup brown or muscovado sugar
softly whipped cream or vanilla bean ice cream
Put apples or pears and feijoas, water and golden syrup in a large pot and cook over a medium heat for 8-12 minutes until they are are just soft. Cool in the remaining liquid. Melt butter with golden syrup in a large pot, or in a large bowl in the microwave. Add all remaining ingredients and stir with a wooden spoon until combined.
Pre heat oven to 170˚C (340˚F). Put pears or apples and feijoas in a baking dish approximately 16cm x 28cm. Load on the crumble topping, which should clump together to make nice big crunchy bits when cooked. Bake for 25-30 minutes or until golden. Serves 6-8.
If making this recipe with pears and feijoas, make sure they are just ripe when using, rock hard and they won't soften up enough. Depending on whether they are almost ripe or really ripe keep an eye on the initial pot-cooking time, as you may not need quite as long :)
Labels: autumn, baking, dessert, feijoa, winter