The perfect autumnal pudding (Photo: Emma Boyd)

Recipe: Feijoa, pear and raspberry crumble

Drowning in feijoas, or can’t get enough of them? Either way, this is a delicious way to deal with a glut.

We have 30 feijoa trees. Nine fewer than we had this time last year, and yet still far more than we know what to do with! At the peak of the season we collect a wheelbarrow full of feijoas. Daily. We make cider and vinegar, we make chutney and jam. We eat them, bake them, freeze them and give them away and yet there are still more! Below is a recipe for feijoa crumble. It dispenses of a few feijoas and makes for three happy kids and a happy husband.

A tip for dealing with excess feijoas is to scoop out and cook down the feijoas then freeze in muffin trays overnight. Run the back of the tray under hot water and then pop the feijoa from the muffin cups, put into an airtight bag and return to the freezer.  


Serves 6

  • 2 large pears, cored, diced
  • 3 cups feijoas, peeled, diced
  • 2 cups frozen raspberries
  • zest of 1 lemon
  • 100g almonds
  • 80g oats
  • 40g sugar
  • 60g butter, cubed

Preheat the oven to 180°C. Put the diced pears and feijoas into an oven-proof dish along with the raspberries and lemon zest and mix well. Put this into the oven to give the fruit a head-start to soften while you make the topping.  

In a spice grinder or good food processor, grind the almonds until coarsely ground. If you have ground your almonds in a spice grinder, then transfer them to the food processor, add the oats, sugar and butter and process until well combined.

Remove the fruit from the oven and scatter over the topping. Return to the oven and bake for 25-30 minutes or until golden and bubbling. If your crumble browns too fast then cover with foil until bubbling.  

I like to serve my crumble with lightly whipped cream stirred through Greek yoghurt with a little vanilla bean paste.  

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