Feijoa Crumble

INGREDIENTS

• 3 cups feijoa flesh approximately 25-30 feijoas.
• 1 tablespoon honey 15ml
• 1 teaspoon vanilla essence 5ml

CRUMBLE TOPPING

• 1 cup rolled oats
• 1 cup quinoa flakes, (or 1 cup threaded coconut or more rolled oats)
• 1/3 cup almond ground or flour
• pinch sea salt
• 1/2 teaspoon ground cinnamon
• 15 soft dates, pitted & roughly chopped
• 2 tbsp extra virgin olive oil

To serve: full fat plain yoghurt or vanilla ice-cream

Method

1. Preheat the oven to 180°C and grease a 20 cm baking dish or pie tin. 
2. Roughly chop approximately 2-3 cups of feijoa flesh and pop it in the bottom of the greased oven proof dish.
3. Add vanilla and honey to the fruit and mix through.
4. To prepare the crumble topping, place all the ingredients except dates & oil, in a bowl and mix until combined. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
5. Top the feijoas with the crumble and bake for about 20-30 minutes or until the crumble topping is golden and the filling bubbles up around the edges. 
6. Serve warm topped with a dollop of yoghurt. 

Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days. Yum!