Feijoa & Berry Crumble | Autumn Pleasures | Seasonal Eating

March 17, 2015

As the feijoas drop off our tree in the back garden and the fig tree looses its leaves, it is our first reminder of the changing seasons, from summer to autumn.  Feijoas are a real kiwi treat!  When we lived overseas, we dreamed of picking up a stray feijoa, breaking  it open and spooning out the delicious flesh. Feijoa Crumble has to be an all time favourite!  With so many feijoas starting to drop, it is the perfect way to avoid waste. In this recipe, we added boysenberries to the feijoa mixture - this combination works well but you can use whatever stewed fruit you like - stewed apples, peaches, or plums. This time, we replaced the brown sugar with coconut sugar and it worked just as well as ordinary sugar so choose which you prefer (or have in the pantry). If you double the mixture, freeze half the uncooked mixture for next time that you desire a quick sweet treat.

Feijoa & Boysenberry Crumble

  1. Sieve together: 1 cup plain flour; 1/2 cup brown sugar (or coconut sugar, instead); 1 tsp baking powder; 1 tsp ground ginger (optional, but it really makes it taste good with only a subtle ginger flavour).
  2. Stir the dry mixture together and add 1/2 cup of porridge oats.
  3. In a saucepan, melt 100g of butter.
  4. Pour over the dry ingredients and mix until it ressembles breadcrumbs.
  5. Pour the stewed fruit into a large baking dish or individual ramekins.
  6. Sprinkle the crumble mixture over the top of the stewed fruit. We love the fruit oozing over the crumble as it cooks but if you prefer this not to happen, use less fruit and a large baking dish rather than individual ramekins. It is more likely to occur with berries & feijoas as they have more liquid in the stewed fruit - see out tips for thickening it.
  7. Place the baking dish or ramekins into the oven and cook for about 20 minutes, until it is golden on top.
  8. Remove from the oven and allow to cool slightly before serving with vanilla ice cream, yoghurt, or freshly whipped cream.


Stewed Feijoa & Berry Mixture

  1. Spoon out the flesh of as many feijoas as you desire - about 16 - 30 will do. If you have to buy them and they can be expensive, then reduce the number of feijoas to about 6 - 8 and supplement by peeling and slicing granny smith or ballarat apples and stewing with the feijoas.  Place the fruit in a saucepan and sprinkle with honey or sugar, depending on how sweet you want the fruit to taste. We use about 1-2 Tablespoons of sugar (in this case, we used coconut sugar) on a medium heat and bring to boil, then simmer on low until the fruit is soft but still intact.  Add berries part way through the simmering stage - you want to keep the berries whole (we used frozen boysenberries but any will do).
  2. Set aside and leave to cool. If there is too much liquid with the fruit, tip the mixture into a sieve and allow the liquid to drain away.



Sprinkle the crumble mixture over the stewed fruit just before it goes into the oven - you do not want the mixture to go soggy from sitting on top of the wet fruit for too long.

If your stewed fruit mixture is really full of liquid while stewing - in a small bowl, add 1 tsp of custard powder to 2 Tbps of cold water. Mix to a smooth paste and add to the stewed fruit whilst it is simmering. Stir to thicken slightly. You could use cornflour, instead of custard powder but custard powder works quite well, without forming custard.