Freshly grated root ginger in the filling and crunchy cashew nuts in the topping take the classic feijoa crumble to new heights.
It’s that time of year again when the feijoas are falling thick and fast and if you’re lucky enough to have a tree (or a friend who or neighbour who does), then no doubt you’ll be inundated and in need of a recipe or two to work your way through them! This is a great one. It combines seasonal apples and feijoas flavoured with ginger and vanilla and topped with crunchy cashews and coconut. I hope you enjoy it as much as we do!
FEIJOA, GINGER & CASHEW CRUMBLE
- 3 apples, peeled, cored, diced
- 2kg feijoas, roughly chopped
- 2 tablespoons freshly grated ginger
- 1 teaspoon vanilla bean paste
- 50g flour
- 50g oats
- 50g cashew nuts, roughly chopped
- 50g desiccated coconut
- 40g sugar
- 60g butter, cubed
Preheat the oven to 180C°. Combine the apples and feijoas in a medium-sized baking dish then stir through the grated ginger and vanilla bean paste.
Put the flour, oats, cashew nuts, coconut, sugar and butter into a bowl. Add a pinch of salt and using your fingertips, rub the butter into the dry ingredients until combined.
Sprinkle the topping over the fruit and bake for 30-40 minutes until the top is golden and the fruit underneath is cooked through. Remove from the oven and serve with cream or ice cream.