Autumn is sadly coming to an end, and cold winter days are just around the corner. Lucky for us though feijoa season is in full swing. To cheer your spirits and make the most of the season, we’ve got a warming Apple and Feijoa Crumble for you to tuck into.
Fei-what? We hear you all say. Feijoa! It’s a native southern Brazilian fruit. It’s sweet and tastes like a combination of pineapple, guava, and mint. It has a strong perfumey scent and we could sit here and smell them all day. It’s high in vitamin C – a 100g serving, approximately two whole, packs in 40% of your recommended daily intake. An extra plus as we come into the cooler months, thanks Mother Nature.
Feijoa is an excellent addition to your traditional apple crumble, adding a sweet but tart tropical flavour and a smooth texture. You can find locally grown feijoa at the Adelaide Showground Farmers’ Market, or you could even try your luck at Ripe Near Me and pick some from a neighbour’s tree.
Seasonal eating is a great way to eat local and minimise food miles. It means eating the freshest produce available and can be cheaper. Our favourite part though is trying new and different produce, and getting creative in the kitchen.
– 6 granny smith apples, cored, peeled and cubed
– 8 feijoa, peeled and quartered
– Juice from one whole lemon
– 1.25 cups of rolled oats
– 1.25 cups of spelt flour
– ¾ cup of sugar (we used coconut sugar but brown sugar would also work)
– 6 tbsp of almonds, roughly chopped (you can get locally grown at the Adelaide Showground Farmers’ Market)
– 150g of salted butter (we love B.d. Farm Paris Creek!)
Thick cream to serve
– Heat the oven to 180°C
– Put all the dry ingredients in a bowl and stir. Add the butterand, using your fingers, rub the ingredients together to form the crumble
– Add the apples, feijoas and lemon juice to a saucepan and cook until they are soft and fragrant
– Grease a large baking tray, add the apple and feijoa mix, and top with the crumble
– Bake in the oven until golden
– Top with thick cream and enjoy!
Photography by Lucy Budzynska.