Feijoa Crumbles and Cake

Seem to still be picking up at least a shopping bag full of feijoas a week, looks like my tree is giving up the last of its fruit now though, I am secretly pleased. I love the first fruit and eat them greedily for a week or two then my love affair with the green beauties fades a little and I feel we are sometimes drowning in feijoas!!

Made chutney and have frozen some so decided last week to use up half a bag making cakes and crumbles. Took a cake to work and have frozen crumbles and a cake for later. 

I used the Chelsea Sugar recipe for the cake but I didn’t use butter instead used 1/4 cup oil, rice bran, vegetable or canola and I used less sugar too, 1/2 cup instead of 3/4. Made a lovely moist cake that kept well. You will find it online at http://www.chelsea.co.nz.

Crumbles I made with what I had at hand recipes below. I didn’t, but you can put little bits of butter over crumble just before baking. Also you can add coconut to second recipe if you like it, about 1/4 cup would work nicely.

Feijoa Pear Crumble

  • 2 cups peeled and roughly chopped feijoas
  • 4 pears peeled, cored and chopped
  • 2 tablespoons sugar
  • Grated rind of 1 lemon and juice of  half of the lemon
  • 1/4 cup rolled oats
  • 1/2 cup chopped almonds
  • 2 tablespoons pumpkin seeds
  • 1/4 cup flour
  • 2 tablespoons ground almonds
  • 1/4 cup raw sugar 
  • 4 tablespoons butter 

Put chopped fruit into a medium sized dish,and scatter over the first measure of sugar,along with lemon rind and juice. I used a ceramic dish that can go into the oven. Into a mixing bowl put the oats,flour,ground almonds and sugar, add the butter and mix together with finger tips until crumbly. Add chopped almonds and pumpkin seeds and mix through. Pour on top of fruit and gently push around until fruit is evenly coated.  Bake at 350c for about 24 mins or until golden.

Feijoa Apple and Ginger Crumble

  • 2 cups peeled and chopped feijoas
  • 3 large apples peeled and chopped
  • 2 tablespoons sugar
  • 3 cubes crystallised ginger finely chopped
  • 1 cup flour
  • 1/4 cup raw sugar
  • 1/2 cup chopped walnuts
  • 4 tablespoons butter 

Put fruit and ginger into a baking dish and sprinkle over sugar. In a mixing bowl put flour and second measure of sugar rub in butter to form a crumbly mix. Add chopped walnuts and spread over fruit evenly. Bake at 350c 15-30 mins until golden.

2 Comments Add yours

  1. Heidi says:

    Love crumble! I will give these a try!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s