Fall Fruit Crumble with Feijoas and Almonds

This was originally supposed to be a pear and feijoa almond crumble, but I decided to do it with a mix of apples and pears and up the feijoa content. I also reduced the almonds slightly and added in some rolled oats to give it more of the classic crumble texture.

Fall Fruit Crumble

Adapted from NZ Women's Weekly

Ingredients

Fruit Mixture

• 2 pears, peeled and chopped
• 3 apples, peeled and chopped
• 6 feijoas, scooped and sliced
• 2 Tbsp. sugar
• 6 Tbsp. water, divided
• 1 Tbsp. cornstarch (cornflour)

Topping

• 1/2 c. ground almonds
• 1/4 c. flour
• 1/4 c. sugar
• 1/4 c. brown sugar
• 80g butter
• 1/2 c. rolled oats
• 1/4 sliced (flaked) almonds

Directions

1. Preheat oven to 180°C (350°F).
2. Combine pears, apples, feijoas, sugar, and 1/4 c. of the water and bring to a boil.
3. Reduce heat and simmer, stirring occasionally, until fruit is tender.
4. Combine the cornstarch with the remaining 2 Tbsp. of water to make a slurry.
5. Stir the slurry into the fruit mixture and cook until glossy and slightly thickened (1-2 minutes).
6. Dump the fruit mixture into a 23cm (9") square baking dish.
7. Combine the ground almonds, flour, sugars, and butter and thoroughly combine.
8. Mix in the oats and almonds.
9. Crumble the topping over the fruit.
10. Bake at 180°C (350°F) for 20-25 minutes.
11. Serve with cream or ice cream.