This recipe is by Martin Bosely and also appears in The Listener archives online. The page features a number of different crumbles and the mighty feijoa is in very good company with rhubarb and quince, and pear and ginger with chocolate. How good is autumn’s bounty?
FEIJOA AND RAISIN CRUMBLE
Serves 4
Crumble topping
- 150g soft brown sugar (or light muscovado sugar)
- 1 teaspoon baking powder
- 60g unsalted butter (room temperature)
- 150g flour
Combine the ingredients in a bowl, and rub them together between your thumbs and fingertips until the mixture resembles breadcrumbs. Add about ½ a cup of rolled oats if you wish. I add a few sprinkles of cold water, so that small clumps of mix form, creating different textures.
Ingedients
- 8-10 feijoas, peeled
- 1 cup caster sugar
- grated zest of 1 lemon
- ½ cup raisins
- 100ml water
- ½ tsp ground cinnamon
- ½ tsp vanilla essence
Method
- Preheat the oven to 180˚C.
- Slice the feijoas in half around the equator and toss with the sugar, lemon zest and raisins.
- Stir in the water, cinnamon and vanilla essence.
- Place the mixture in an ovenproof baking dish that is about 3cm deep.
- Cover with the crumble topping and press down lightly.
- Bake the crumble for 30-40 minutes until golden and bubbling.
- Dust with icing sugar and serve with a generous amount of whipped cream.
FEIJOA FEIJOA 