In late autumn and early winter, it’s prime feijoa season and you get many ripe feijoa fruits all at once. So even if my feijoa loaf was an excellent start for using many a few of them, I still had a lot of feijoas left. Feijoa crumble is now our new favorite. It’s so easy and delicious to bring together in under 15 minutes and so good with ice cream. it’s similar to my Apple And Peach Crumble or Strawberry Crumble but with a tangier taste, characteristic of the fruit. Let me share with you how to make this delicious feijoa crumble recipe for this Feijoa season.
Ingredients and Substitutions
All you need to make a feijoa crumble are:
Ripe Feijoas – Soft to the touch with a lovely green color. Cornstarch, tapioca flour, or arrowroot flour. Don’t be tempted to leave out the cornstarch! As the feijoas cook, they release juice that makes the crumble soupy if the cornstarch is not used. The cornstarch forms a nice custard layer as the starch absorbs the fruit juice. Cinnamon – for a classic autumn taste. Nutmeg or ground ginger Brown Sugar or coconut sugar Lemon Juice or lime juice Rolled Oats – I use old-fashioned rolled oats. Whole Wheat Flour or plain flour or almond flour if gluten-free. Chopped Walnuts, pecans, or almonds. Vanilla Extract – for flavor. Coconut Oil or non-dairy butter
How To Make Feijoa Crumble
It’s so easy and delicious to make this feijoa recipe for dessert.
Serving Feijoa Crumble
Serve the feijoa crumble lukewarm in a small shallow bowl with some of the below toppings:
A scoop of dairy-free vanilla ice cream or Avocado Ice Cream Shredded coconut Plain yogurt like coconut yogurt Maple syrup or coconut nectar A dollop of Vegan Whipped Cream
Variations
If you don’t have enough feijoa to make this recipe, you can combine the feijoa with other fruits to reach the 3 cups needed. Try some of the below fruits:
Apple and Feijoa Crumble – Use sour apples like green Apples – peeled, cored, and chopped into small cubes. Banana Feijoa Crumble – Peel and roughly slice bananas. Feijoa Kiwis – Peeled and cut into quarters. Feijoa Pineapple – Peeled, cored, and cut into cubes.
Allergy Swaps
Below are some allergy swaps for this recipe if you need:
Gluten-Free – Use an all-purpose gluten-free flour blend or almond meal instead of flour. There are no oats marked as gluten-free certified in New Zealand. If you can’t tolerate oats, try sliced almonds or puffed rice as a gluten-free swap to add a similar texture. Sugar Options – You can use any crystal sweetener like coconut sugar, unrefined cane sugar, or sugar-free monk fruit blend. Coconut Oil can be replaced by dairy-free butter like Nuttelex or Naturli. Corn-Free – Swap the cornstarch for arrowroot flour or tapioca starch.
Storage Instructions
You can store Feijoa Crumble leftovers for up to 3 days in the fridge in an airtight container. Below are my answers to your most common questions about this crumble recipe.
More Australian And NZ Recipes
If you like recipes from down-under, you’ll love these other recipes:
