In my quest to use our surplus apples AND feijoas here at Struan Farm I've recently tested out an "Apple and Feijoa Crumble" recipe. I'm happy to report this one is really, really good. So much so that I think I like it better than straight apple crumble, which is saying a bit coming from me. I've been an apple crumble fan for years and years, it's one of my favourite desserts.
Let me say upfront that I've stuck with Annabel Langbein's crumble topping from the first "Free Range Cook." It's good, easy to make, and surplus can be frozen in a ziplock bag for later use.
For this recipe four apples are peeled and thickly sliced, put into a saucepan with water, lemon juice and a few tablespoons of raw sugar. This is then brought to the boil and simmered for a few minutes, after which two cups of feijoa pulp is added, stirred in, and cooked a further two minutes. This mixture is then put into a colander to drain while the topping and tin are prepared. When I made the first batch of this I used a potato masher to pulp the feijoas, but found it easier the second time to pop peeled feijoas into the food processor and give them a whizz. Prepared this way the feijoa gives a subtle flavour, isn't slimey or overpowering. I had enough extra fruit and topping to make two ramekins for us for dessert, the main crumble got labelled and put into the freezer.
This one's worth a try!
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