It's feijoa season!

I'd never even heard of feijoas before coming to New Zealand. But they're apparently a big thing here. They're originally from South America and the fruit are quite prolific. Unfortunately, they don't keep or ship very well at all, but the trees grow quite well here. So, once the season rolls around, you start seeing them everywhere!

I tried a few fresh and they were quite good. But we've now got a glut of fruit. More than I'll be able to eat before they go off. So Reiver suggested an apple-feijoa crumble as a way to use up some of the excess fruit on hand. Especially since we also had some apples that needed to be used up as well.

He couldn't find his usual crumble recipe, so I just used the one from the Countdown website. I scaled back the sugar somewhat and slightly increased the proportion of apples. I think I ended up doing 1 1/2 c. of feijoa pulp and 4 small apples with 3 Tbsp. of sugar in the filling and 2/3 c. in the topping. And, while I'm happy with the results, I think that even more fruit and less sugar would have been better. The write-up below reflects this.

Photo goes here.

Apple-Feijoa Crumble

Adapted from Woolworths/Countdown

Ingredients

Topping

• 1 c. rolled (old-fashioned/whole grain) oats
• 1 c. plain or all-purpose flour
• 1/2 c. unsweetened shredded or flaked coconut (optional)
• 1 Tbsp. ground cinnamon
• 1/2 Tbsp. ground ginger
• 1/2 c. brown sugar
• 120g salted butter, melted

Filling

• 2 c. feijoa pulp
• 5-6 apples, peeled and sliced
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice

Directions

1. Preheat oven to 180°C (350°F).
2. Combine oats, flour, coconut (if using), cinnamon, and ginger and mix well.
3. Add brown sugar and stir to combine.
4. Pour in butter and mix well. Set aside.
5. Combine the feijoas, apples, sugar, and lemon juice and mix well.
6. Dump the fruit mixture into a 23x33cm (9x13") baking dish and spread into an even layer.
7. Sprinkle the topping over the fruit to cover the entire surface.
8. Bake at 180°C (350°F) for ~25 minutes.
9. Let stand at least 10 minutes before serving.
10. Serve with cream, whipped cream, or ice cream.