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
Stewed Feijoa & Berry Mixture
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.
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