Feijoa, Apple and Ginger CrumbleServes:
Feijoas are great in a crumble. A family sized crumble uses more topping than individual ones; if you have leftover topping the mixture can be frozen or you can double the fruit and make a single family sized one.
- For the crumble
- 110g butter
- 200g plain flour
- 110g Demerara sugar
- 1 ½ teaspoons ground ginger
- 1 cup feijoa pulp chopped
- 1 550g can apple pie filling or stewed apple
- Cream or ice-cream to serve
In a bowl or processor rub the butter into the flour till it resembles crumbs. Mix in the sugar and ginger.
Combine the chopped feijoa and apple pie filling in a heat proof dish, individual ramekins or mugs.
Scatter on the crumble mixture and bake for 35-45 minutes or until lightly browned on top.
Serve warm with cream or ice-cream.
Replace the canned apple pie filling with an equivalent amount of home cooked stewed apples.
Demerara sugar gives the crumble a maple-y flavour and distinctive crunch.