Feijoa, Apple and Ginger Crumble

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.

Ingredients

• 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

Method

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.

Tip

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.