Make use of an abundance of feijoa fruits with this delicious apple and feijoa crumble. Top with yoghurt or a scoop of coconut ice cream for the most perfect warm dessert.
Autumn is feijoa season here in NZ, with the fruit available March through to June. And as you will know, it doesn’t just rain feijoas, it pours! Time to use up excess fruit in one of the most delicious recipes ever – apple and feijoa crumble with an almond, oat and chia topping.
Now, since a mature tree can easily yield up to 30kg of fruit per season, you may also like to try your hand at a few other feijoa recipes: I have some beaut ones for feijoa muffins, feijoa cake, and a feijoa chutney, but also think smoothies, juices, booch, jam, feijoa fizz, salsa and fritters… no single fruit should go to waste!
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🌿Fun feijoa facts
- Feijoas are originally from Brazil
- They’re also known as pineapple guava and guavasteen
- They’re high in dietary fibre, vitamin C, and a range of antioxidants that are also found in green tea [1, 2]
- The whole fruit is edible, even the skin and flowers! (The feijoa flowers taste like marshmallow)
- They’re ripe when slightly soft to touch, and the inner jelly is clear
🍎Why you'll love this recipe
- On the table in 30 minutes
- Super healthy, you can legitimately enjoy for breakfast
- An absolutely delicious feijoa dessert
- Fuss free, fool proof recipe the whole family will love
- Perfect way to make use of your gazillions of homegrown feijoas
🥥Ingredients
This feijoa and apple crumble recipe is a bit different to most – made without flour, butter and refined sugar, it’s entirely plant-based and can very easily be made gluten free.
- Rolled oats – with quinoa flakes as a great alternative for a gluten free crumble
- Coconut chips and oil – a good source of medium chain fatty acids
- Flaked almonds – for heart healthy monounsaturated fats (plus the crunch factor)
- Chia seeds – rich in omega 3’s and fibre for digestive health
- Pure maple syrup – to sweeten, though you could also use coconut sugar
- Cinnamon – to warm and help balance blood glucose
🥣How to make apple and feijoa crumble
Step one. Preheat the oven at 180˚C, fan bake.
Step two. Peel your apples, then cut into thin slices. Steam them until *just* soft – I’d say a few minutes or so.
Step three. Cut and scoop out the flesh from your feijoa fruits. Roughly chop them or pulse them in a food processor.
This feijoa crumble requires a good kilo of whole fruit, ideally the net weight should be at least 550g of feijoa pulp.
Step four. Place apples and feijoas in a ceramic ovenproof dish, and toss to combine. I used a 25cm (9.8 inch) dish – perfect, but wouldn’t go any bigger.
Step five. To prepare the crumble topping, combine all dry ingredients in a large bowl, add a few tablespoons of the maple syrup, then use your hands to mix well.
Step six. Sprinkle the crumble over the fruit and flatten out the surface. Then cover with tin foil and bake for 15 minutes. At this point, you can remove the foil and bake a further 5 minutes to crisp up the topping until golden brown.
Ok, we’re done folks. Oh my gosh, that sweet heavenly aroma of freshly baked apple and feijoa crumble… does it get any better on a crisp Autumn evening?
We love it with a blob of vanilla coconut yoghurt and a drizzle of pure maple syrup. Divine.
👩🍳Expert tips
- Feijoas can be substituted for other fruits – apples, pears, berries – as a guide, 1 kilogram of feijoas yields about 550g of fruit
- Steaming the apples is ideal so that the consistency of both fruits is the same in the final product
- Granny smith apples are ideal for making feijoa crumble
- The foil is quite important – otherwise the topping will burn
- This is a totally legitimate breakfast! We’ve actually been devouring a little fruit crumble over our morning porridge
🥧Storing leftovers
- Apple and feijoa crumble can be kept in the fridge in an airtight container for about 4 days
- This recipe freezes well, you can even freeze left over feijoa fruit, just scoop and place in a zip lock bag or silicon pouch
🍂FAQ's
Try making kombucha! Honestly, feijoa booch is just divine. Follow this guide to making kombucha, and use the skins in the second ferment.
Yes absolutely.
🇳🇿 More healthy New Zealand treats
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📖Recipe
Apple and Feijoa Crumble Recipe
Equipment
- 25cm / 9.8 inch baking dish
- Pot with steamer
Ingredients
- 550 g scooped feijoas about 8 large or 1kg worth, whole
- 3 apples crisp Granny Smith or a sweet red variety
- 1 cup rolled oats fine
- ½ cup coconut chips/flakes
- 40 g flaked almonds just under half a cup
- ¼ cup chia seeds
- ½ teaspoon cinnamon powder
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
Instructions
Prep:
- Preheat the oven at 180˚C / 356˚F, fan bake.
Feijoa filling:
- Peel and cut apples into thick slices, then steam until just soft.
- Slice feijoas in half, scoop out the flesh and roughly chop.
- Combine feijoas and apples and transfer to a baking dish.
Crumble topping:
- Combine oats, coconut chips, flaked almonds, chia seeds, cinnamon, maple syrup and coconut oil in a bowl, and use your hands to mix together.
- Spoon crumble mixture over the fruit, even out the surface, cover with tin foil, and bake for 15 minutes, middle rack. Remove the foil and bake a further 5 minutes or so to crisp up the topping.
- Serve hot with a dollop of coconut yoghurt!
Video
Notes
- Feijoas can be substituted for other fruits – apples, pears, berries – as a guide, 1 kilogram of feijoas yields about 550g of fruit
- Steaming the apples is ideal so that the consistency of both fruits is the same in the final product
- You can try substituting oats for quinoa flakes if you need this to be celiac friendly
- To make this nut free, substitute the flaked almonds for more coconut, though I’d probably use desiccated
- The foil is quite important – otherwise the topping will burn
- This is a totally legitimate breakfast! We’ve actually been devouring a little over our morning oats
- Store leftovers in the fridge in an airtight container for about 4 days
- Freezes well
- Feijoa crumble is a kid friendly recipe if you’d like to get little hands involved
- Nutrition facts are an estimate, and are based on 1 serving size. Recipe yields 6 serves
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