In her wonderful ‘Recipe Stash’ located online at A Feast for the Senses, Julie Biuso has this delicious sounding crumble that combines sweet banana and fragrant feijoa. A bonus for American cooks hooked on the taste of ‘pineapple guava’ is that Biuso’s site transforms this recipe from metric to US measurements with just a click.
FEIJOA AND BANANA CRUMBLE
- 150g standard white flour
- 115g butter, softened and cut into small pieces
- 3 tablespoon soft brown sugar
- 3 tablespoons ground almonds
- 2 large cooking apples
- 1 tablespoon caster sugar
- 1 ½ tablespoons lemon juice
- 2 feijoas
- 2 ripe but firm bananas
- custard, ice cream or cream, for serving
- Sift the flour into a bowl. Drop the butter cubes into the flour and use two knives to cut it through the flour until the pieces of butter are like small marbles. Use your fingertips to rub it through until the mixture resembles coarse breadcrumbs. Blend in the sugar and almonds.
- Peel, core and slice the apples thinly. Put in a bowl and blend through the caster sugar and lemon juice. Peel the feijoas and slice coarsely. Add to the apples. Slice the bananas thinly and add to the fruit. Mix gently together. Tip the fruit into a buttered, shallow ovenproof dish (about 20 cm diameter). Sprinkle over the crumble and pat down gently with the fingers.
- Bake in an oven preheated to 180°C (regular bake) for about 35 minutes, or until the apple is tender, the crumble is lightly browned on top and you can see the fruit juices bubbling through. If the crumble browns before the fruit is tender, loosely drape the top of the crumble with aluminium foil to deflect the heat.
Serve with cream, custard, ice-cream or Greek honey flavoured yoghurt.