Autumn is feijoa season - and when it's feijoa season, the feijoas normally come in thick and fast! If you're after a way to use feijoas rather than just scooping them out with a teaspoon and scoffing them, why not try this delicious feijoa crumble slice recipe?
This recipe can be enjoyed as a warm dessert with a dollop of cream or ice cream, or cold as a slice in a lunchbox or for morning tea.
INGREDIENTS:
Base & Crumble:
- 2 cups (280g) flour
- ½ cup rolled oats
- ½ tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp salt
- 125 g butter, softened
- ½ cup (100g) brown sugar
- 1 egg
- 1 tsp vanilla extract
Feijoa Filling:
- 2 cups feijoas, scooped out of the skins (approx 12-15 large feijoas, or 20 small)
- 1 TBSP brown sugar
- 1 TBSP flour
- ½ tsp cinnamon
METHOD:
Preheat the oven to 180°C/350°F and line a 20cm/8" square baking tin with baking paper.
Whisk the flour, rolled oats, baking powder, cinnamon & salt in a medium bowl and set aside.
In the bowl of a stand mixer or other large bowl beat the butter and sugar together on medium speed for a few minutes until light and fluffy. Add the egg and vanilla and beat again until combined.
Add the dry ingredients and mix on low speed until the mixture comes together.
Add 2 ½ cups (350g) of the mixture to the prepared baking tin. Set aside the remaining mixture. Using your hands or the back of a spoon, press the mixture firmly into the tin. Bake for 12 minutes or until just starting to go golden brown around the edges.
While the base is baking, prepare the filling. Roughly chop the feijoas and add them along with the sugar, flour and cinnamon to a small bowl and mix together.
Once the base has cooked, remove it from the oven and immediately pour over the feijoa filling. Spread it evenly over the base.
Using your hands, crumble the remaining dough mixture over the fruit filling. It doesn't matter if the crumbles are big, small or all different sizes.
Put the slice back in the oven for a further 20 minutes, or until the crumble topping is starting to go golden brown.
Remove from the oven and serve immediately with ice-cream and caramel sauce, or allow to cool in the tin before slicing and serving as bars.
Slice will keep well in an airtight container in the fridge for 5 days.
