Asi de facil Crumble de feijoa is perfect for using all your Feijoa fruits this Autumn and serving as a delicious dessert for the whole family.
In late autumn and early winter, it’s prime feijoa season and you get many ripe feijoa fruits all at once. So even if my feijoa loaf was an excellent start for using many a few of them, I still had a lot of feijoas left.
Feijoa crumble is now our new favorite. It’s so easy and delicious to bring together in under 15 minutes and so good with ice cream. it’s similar to my Apple And Peach Crumble or Crumble de fresa but with a tangier taste, characteristic of the fruit. Let me share with you how to make this delicious feijoa crumble recipe for this Feijoa season.
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Crumble de feijoa
Ingredientes
- 3 tazas de feijoa - fresh, flesh scooped out
- 1 cucharadita de Canela
- ¼ cucharadita de Nuez moscada - or ginger
- 1 cucharada de Maicena - or arrowroot flour
- 3 cucharada de Brown Sugar - o azúcar de coco
- 1 cucharadita de Jugo de limon
Feijoa Crumble toppings
- ½ taza de Copos de avena tradicionales
- ⅓ taza de Harina integral de trigo blanco - notas 1
- ½ taza de Nueces picadas - or chopped pecans or almonds
- ⅓ taza de Brown Sugar - packed, or 1/2 cup for sweeter taste
- 1 cucharadita de Vainilla
- ½ cucharadita de Canela
- ¼ taza de Aceite de Coco - soft, not melted
Instrucciones para la impresión en alta definición
- Preheat the oven to 180°C (350°F). Slightly oil an 8-inch x 8-inch baking dish or square tin. Set aside.
- In a large bowl, mix rolled oats, flour of choice, chopped walnuts, brown sugar, vanilla, and cinnamon.
- Add softened coconut oil and rub with your fingertips until it forms a breadcrumb-like texture.
- Set the bowl aside in the fridge while making the feijoa layer.
- Cut the ripe feijoa halfway, and use a teaspoon to scoop out the flesh. Use a knife to roughly chop in big chunks. Pack chunks in a measuring cup and repeat this step until you get 3 cups of feijoa.
- Place feijoa in another large mixing bowl with cornstarch, brown sugar, cinnamon, nutmeg or ginger, and lemon juice. Stir well.
- Spread the feijoa layer in an even layer onto the prepared dish.
- Sprinkle the crumble mixture all over the feijoa.
- Bake in the center rack of your oven for 25-30 minutes or until the fruits are cooked, bubbles form on the side of the pan, and the crumble topping is golden and crispy.
- Serve with a dollop of dairy-free vanilla ice cream or coconut yogurt.
Almacenaje
- Store leftovers for up to 3 days in the fridge in an airtight container.
Notas
Nutrición
Ingredientes y sustituciones
All you need to make a feijoa crumble are:
- Ripe Feijoas – Soft to the touch with a lovely green color.
- Maicena, tapioca flour, or arrowroot flour. Don’t be tempted to leave out the cornstarch! As the feijoas cook, they release juice that makes the crumble soupy if the cornstarch is not used. The cornstarch forms a nice custard layer as the starch absorbs the fruit juice.
- Canela – for a classic autumn taste.
- Nuez moscada or ground ginger
- Brown Sugar o azúcar de coco
- Jugo de limon o jugo de limón
- Copos de avena – I use old-fashioned rolled oats.
- Harina de trigo integral or plain flour or almond flour if gluten-free. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
- Nueces picadas, pecans, or almonds.
- Extracto de vainilla – por el sabor.
- Aceite de Coco or non-dairy butter
How To Make Feijoa Crumble
It’s so easy and delicious to make this feijoa recipe for dessert.
- Preheat the oven to 180°C (350°F). Lightly oil a square tin. I like ceramic baking dishes but a brownie tin works as well. Set aside.
- First, in a mixing bowl, add rolled oats whole meal flour, chopped walnuts, vanilla extract, brown sugar, and cinnamon. Stir to combine evenly.
- Add the soft coconut oil and use your fingertips to rub the softened oil onto the dry ingredients to form a nice crumble. Place the bowl in the fridge while you prepare the feijoa layer.
- You can also prepare the top layer by placing all the ingredients into a food processor and pulse a few times until crumbly.
- Cut the feijoas in half crosswise and use a teaspoon to scoop out the feijoa pulp.
- Place the feijoa flesh on a chopping board and roughly chop. You don’t want too small pieces of fruits to keep texture in your crumble.
- Place the pieces of feijoa in a large bowl with brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and brown sugar.
- Stir to coat the feijoa nicely with the cornstarch and other ingredients.
- Pour the feijoa evenly into the prepared baking dish.
- Use your fingertips to crumble the oat topping all over the layer of feijoa.
- Bake on the center rack of the oven until the feijoa is bubbly and the top of the crumble is nicely golden brown.
- Remove from the oven and cool in the pan for 10 minutes before serving.
Sugerencias para servir
Serve the feijoa crumble lukewarm in a small shallow bowl with some of the below toppings:
- A scoop of dairy-free vanilla ice cream or Helado de aguacate
- Coco rallado
- Plain yogurt like coconut yogurt
- Maple syrup or coconut nectar
- Una cucharada de Crema batida vegana
Variaciones
If you don’t have enough feijoa to make this recipe, you can combine the feijoa with other fruits to reach the 3 cups needed. Try some of the below fruits:
- Apple and Feijoa Crumble – Use sour apples like green Apples – peeled, cored, and chopped into small cubes.
- Banana Feijoa Crumble – Peel and roughly slice bananas.
- Feijoa Kiwis – Peeled and cut into quarters.
- Feijoa Pineapple – Peeled, cored, and cut into cubes.
Intercambios para personas con alergias
Below are some allergy swaps for this recipe if you need:
- Sin gluten – You can use almond meal instead of flour. If you can’t tolerate oats, try sliced almonds or puffed rice as a gluten-free swap to add a similar texture.
- Opciones de azúcar – You can use any crystal sweetener like coconut sugar, unrefined cane sugar, or sugar-free monk fruit blend.
- Aceite de Coco can be replaced by dairy-free butter like Nuttelex or Naturli.
- Sin maíz – Swap the cornstarch for arrowroot flour or tapioca starch.
Instrucciones de almacenamiento
You can store Feijoa Crumble leftovers for up to 3 days in the fridge in an airtight container.
Preguntas frecuentes
Below are my answers to your most common questions about this crumble recipe.
You can make many delicious recipes with feijoas, like this Feijoa Crumble or my Pan de feijoa.
Yes, the skin of feijoa is edible. However, since most feijoa fall to the ground when ripe, washing them is essential.
Furthermore, the skin is bitter, and for baking recipes, it’s preferable to only keep the flesh.
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