Feijoa Nut Crumble
Serves 6
Feijoa is known in some places as a “pineapple guava”. It is a common fruit in New Zealand at this time of year. The climate in this region suits the feijoa tree, which is native to South America. It is related to the more common pinky-red guava.
This dessert is a perfect use for feijoas, which ripen in the New Zealand autumn. In the spring, try using tamarillos. If neither is available use frozen berries. Serve this delicious dessert on its own, with fresh whipped cream, or a spoonful of raw Banana Ice Cream.
Crumble Topping
½ cup sunflower seeds
½ cups dates, chopped
½ cup walnuts
½ tsp ginger powder
pinch sea salt
Continue until the mixture is fine and well combined.
Remove into a bowl. Don’t bother washing out the food processor, we’ll use it for the base!
Base
1½ cups feijoa flesh, scooped out of the skins (or frozen berries)
2 cups grated apple
1/3 cup raisins
1 tsp cinnamon
Small pinch clove powder
Pinch sea salt
In the food processor, combine about ¾ cup of the grated apple with the raisins, cinnamon, clove powder and sea salt. Process to make a sauce.
Chop the feijoa into chunks - not too small.
Combine the sauce, feijoa and remaining grated apple in a bowl. Mix with a large spoon.
Place the feijoa-apple mixture into a shallow ceramic dish. Spread evenly.
Spread the crumble mixture on top.
Before serving, warm in a very low oven (100 C), for about one hour.
Note - If you are using frozen berries, just mix them frozen in with the apples - they will thaw and warm in the oven.