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.
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.
Other feijoa recipes you might like
For the fruit:
- 6 granny smith apples peeled, cored and chopped
- 10 feijoas flesh scooped and roughly chopped
- 2 tbsp maple syrup
- 1/2 tsp mixed spice
For the crumble topping:
- 3/4 cup rolled oats
- 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1/2 cup macadamia nuts roughly chopped
- 1/4 cup buckwheat flour
- 1/4 tsp salt
- Pinch cinnamon
- 1/2 cup coconut oil chilled and solid (or substitute dairy free spread)
- 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.