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Apple and Feijoa Crumble

This recipe is adapted from the very excellent Pipi The Cookbook by Alexandra Tylee 

  • About 1.5kg cooking apples, peeled, cored and cut into slices, and about 500g feijoa flesh
  • 1/3 cup sugar
  • 1 1/4 cups flour
  • 1 3/4 cup whole rolled oats
  • 3/4 cup soft brown sugar
  • 2 teaspoons baking powder
  • 250g butter, melted

Put the apples in a saucepan with a quarter of a cup of cold water. Sprinkle over the sugar and cook until soft. Add the feijoas for the last five minutes.  

In a bowl, mix together the flour, rolled oats, brown sugar, and baking powder. Pour in the melted butter, the luscious, luscious melted butter. Mix to combine. 

Drain the fruit and lay into a baking dish. Spoon the crumble over the top, being careful not to push it down flat.

Bake at 190C for one hour, until the crumble is completely cooked and golden brown (keep an eye on it as it may not need the full hour). Serve with runny cream or ice cream.