Feijoa, Apple and Ginger Crumble

Serves: 4-6 Ready in: 50 mins

Feijoas are great in a crumble. A family sized crumble uses more topping than individual ones; if you have leftover topping the mixture can be frozen or you can double the fruit and make a single family sized one.


  • For the crumble
  • 110g butter
  • 200g plain flour
  • 110g Demerara sugar
  • 1 ½ teaspoons ground ginger
  • 1 cup feijoa pulp chopped
  • 1 550g can apple pie filling or stewed apple
  • Cream or ice-cream to serve


      In a bowl or processor rub the butter into the flour till it resembles crumbs.  Mix in the sugar and ginger.

      Combine the chopped feijoa and apple pie filling in a heat proof dish, individual ramekins or mugs.

      Scatter on the crumble mixture and bake for 35-45 minutes or until lightly browned on top.   

      Serve warm with cream or ice-cream.


      Replace the canned apple pie filling with an equivalent amount of home cooked stewed apples.
      Demerara sugar gives the crumble a maple-y flavour and distinctive crunch.

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