Feijoa Apple Crumble Recipe: Adding a Tropical Zing to Your Apple Crumble
The Feijoa Apple Crumble is the key to kicking up your Apple Crumble this year. If your family is anything like mine, our holiday family meals usually mean starting off with a big, heavy dinner, and ending with some tart desserts afterwards to perk us up from the food coma. Well this year, I knew I wanted to play around with new, exotic flavors, and after hearing from my friend about all of the delicious fruits of Colombia, I knew a Feijoa Apple Crumble would be just the thing to change things up.
For Christmas dessert this year, I wanted to play around with the idea of "Apple Crumbles". While apple crumbles are usually very sweet, I wanted to tart it up slightly. My friend had just told me about this fruit called feijoa, which tastes like a pineapple and guava mixed together. I was immediately intrigued by the idea of adding a tropical zing to the Apple Crumble, and wow did it pop! The feijoa added a beautiful acidity to the Feijoa Apple Crumble, stimulating our salivary glands and making us want to come back for more. My family loved it, and even though food coma was kicking in, we mustered up the energy to fight over the last slice of Apple Crumble.
Below is the recipe video. If you'd rather read through the recipe, scroll down a bit further :)
- 1.5kg apples (3lbs)
- 150g sugar
- 30g cornstarch
- 30g lemon juice
- 7g salt
- 2 cups Feijoa Puree
- 150g oats
- 150g almond flour
- 150g unsalted butter chunks, cold
- 150g sugar
- 5g salt
- 1 egg yolk
- Ice cream (Vanilla or Coconut recommended)
- Preheat oven to 325F.
- Start making filling:
- Peel the apples.
- In a large bowl, mix sliced apples with sugar, cornstarch, salt, lemon juice and feijoa puree together.
- Spread the mixture evenly on a well-greased baking dish.
- For streusel topping, mix the streusel ingredients together with your fingers gently until it resembles course crumbs.
- Sprinkle the streusel crumbs evenly over the apples in the baking dish
- Bake for 30-40 minutes or until golden brown and bubbling, rotating the tray once halfway through cooking.
- Serve warm or at room temperature with ice cream (optional). I made my ice cream in the shape of a Quenelle.
Happy Holidays everyone, and happy baking! I hope you and your loved ones enjoy this recipe.
Thanks for Baking with Brittany x
Share your thoughts with me in the comments below! I'd love to hear what you thought about the recipe, or if you made any tweaks of your own.