Feijoa & Ginger Crumble Recipe

If you are fortunate enough to have a feijoa tree in your garden then you are almost certainly looking for lots of recipes for making things with your harvest. Even if your feijoas have got guava moth caterpillars in them, you can still chop up the feijoas and make this Feijoa & Ginger Crumble recipe. It is an autumn stalwart for me and I freeze feijoas to keep making this recipe throughout the winter.

Fruit

Half fill a deep oven-proof dish with peeled and chopped fresh or frozen feijoas
Stir through chopped crystallised ginger to taste (I use the ‘naked ginger’)

Crumble (Can easily be halved or doubled)

1 cup Flour
1 cup Rolled Oats
1/2 cup Brown Sugar
1-2 tsp ground Cinnamon, Cardamom or Ginger
Optional – 70g slivered almonds or coconut
150g Butter, melted

In a bowl, mix together all the dry crumble ingredients and stir in the melted butter until well combined.  Spoon over the fruit.  Cook at 180C for 30 mins or until crisp and golden.

Serve with your choice of yoghurt, custard, cream or icecream.