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    Apple and feijoa crumble with macadamias

    15 May 2019 by Amber | 2 Comments

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    Apple and feijoa crumble topped with a whole foods crumb made with oats, buckwheat flour, ground almonds and macadamias. Vegan, gluten free and refined sugar free.

    This apple and feijoa crumble is topped with a whole foods crumb made with oats, buckwheat flour, ground almonds and macadamias. Sweetened with coconut sugar, it's a delicious autumn dessert which happens to be gluten, dairy and refined sugar free.

    Apple and feijoa crumble with macadamias (vegan, gluten free, refined sugar free).

    My father in law periodically turns up at our house with bags of produce grown on his lifestyle block in the Waikato countryside. At this time of year it's usually granny smith apples and feijoas, which just beg to be turned into a cozy autumn dessert.

    I love fruit based desserts, and fruit crumble (or crisp, to my US friends) is a home made staple. Apple crumble featured throughout my childhood and I remember being so happy each time I spotted one baking in the oven. Happily my girls share that same excitement, and I hope they'll also have fond memories of the home made desserts of their childhood.

    I find the flavour of feijoa a bit too full on by itself in a cooked dessert, so like to pair it with apples which let the flavour shine without being overbearing.

    A healthier apple and feijoa crumble topping

    The usual fruit crumble topping is full of butter, sugar and white flour. Honestly, my husband and girls prefer it that way but I like to put a healthier plant-based twist on these old school recipes. They do begrudgingly admit it's still delicious, and fight over who gets to have the leftovers for breakfast. They have to be fast though because I have a particular love for cold leftover apple crumble alongside my morning coffee...

    This apple and feijoa crumble topping is made with rolled oats, buckwheat flour, ground almonds and chopped macadamias in place of the white flour. Sweetened with coconut sugar, it has a darker and more caramelised flavour than a traditional crumble, and the macadamias are a real highlight with their buttery flavour and crunch.

    I've tried making this with jumbo rolled oats, porridge oats, and a combination of them both. Porridge oats clump together better, but you can use whichever type of oats you prefer. 

    Also departing from tradition, I use coconut oil instead of butter to rub in with the dry ingredients. I've also used a dairy-free spread before (Olivani, in New Zealand), which works well and can be substituted for coconut oil if you prefer. 

    Apple and feijoa crumble with macadamias, pictured being served on a tabletop.

    Other feijoa recipes you might like

    • Feijoa and mint vegan cheesecake
    • Feijoa and apple green smoothie
    Apple and feijoa crumble with macadamias.

    Apple and feijoa crumble with macadamias

    This apple and feijoa crumble is topped with a whole foods crumb made with oats, buckwheat flour, ground almonds and macadamias. Sweetened with coconut sugar, it's a delicious autumn dessert which happens to be gluten, dairy and refined sugar free.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 20 minutes
    Cook time: 40 minutes
    Total time: 1 hour
    Course: Sweet treats
    Cuisine: Gluten free, New Zealand, Vegan
    Servings: 6
    Calories: 502kcal
    Author: Quite Good Food

    INGREDIENTS

    For the fruit:

    • 6 granny smith apples peeled, cored and chopped
    • 10 feijoas flesh scooped and roughly chopped
    • 2 tablespoon maple syrup
    • ½ teaspoon mixed spice

    For the crumble topping:

    • ¾ cup rolled oats
    • ½ cup ground almonds
    • ½ cup coconut sugar
    • ½ cup macadamia nuts roughly chopped
    • ¼ cup buckwheat flour
    • ¼ teaspoon salt
    • Pinch cinnamon
    • ½ cup coconut oil chilled and solid (or substitute dairy free spread)

    INSTRUCTIONS

    • Preheat oven to 180C fanbake.
    • Put fruit, maple syrup and mixed spice in a medium sized saucepan. Add a splash of water to get it started, then cook over a medium heat for 15-20 minutes, or until fruit is soft but still holds its form. Pour into a baking dish.
    • Mix dry crumble topping ingredients together in a bowl, then rub in the coconut oil with your fingers. The crumble should have a clumpy, sand like texture. 
    • Tip the crumble mixture over the fruit in a roughly even layer and use your fingers to dimple the surface.
    • Bake for approximately 20 minutes or until the crumble is golden brown and slightly crisp. Keep an eye on it in the last five minutes, as the macadamias will burn if left for too long.
    • Serve with a spoonful of coconut cream, yoghurt or ice cream, if you like. 

    RECIPE NOTES

    This recipe was first published in June 2015 and updated in May 2019. 

    NUTRITION INFORMATION

    Calories: 502kcal | Carbohydrates: 55g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 0mg | Sodium: 127mg | Potassium: 316mg | Fiber: 7g | Sugar: 32g | Vitamin A: 100IU | Vitamin C: 8.9mg | Calcium: 55mg | Iron: 1.7mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

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    Comments

    1. Kara

      June 06, 2021 at 1:18 pm

      Sadly Oats are not gluten free

      Reply
      • Amber

        June 14, 2021 at 5:25 pm

        My understanding is that pure (uncontaminated) oats are gluten free, but that a small percentage of coeliacs are intolerant of a particular protein (avenin) found in oats. I found this article helpful to explain, and also this more scientific explanation. If you are coeliac and intolerant of oats, then this recipe won't be suitable for you 🙂

        Reply

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