Feijoa and Apple Crumble Slice

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This delicious Feijoa and Apple Crumble slice is made using seasonal feijoas and apples, butter, flour, sugar, cinnamon, vanilla and oats. An excellent morning tea option.

A tray of crumbly, golden-brown dessert bars cut into squares sits on parchment paper, with green feijoa fruits placed around it on a wooden surface.

This Feijoa and Apple Crumble Slice is a great, easy slice to make during feijoa season and perfect for sharing. It's ideal with a cup of tea, feeds a crowd and travels really well.

A pile of green feijoa fruits inside a red cloth bag, viewed from above.

I based this recipe on my super popular Apple and Raspberry Crumble Slice and this version is every bit as nice. Another must-try for feijoa lovers and those with an abundance of feijoas to get through!

Ingredient notes:

A countertop displays white sugar, flour, oats, cinnamon, baking powder, vanilla, two apples, feijoas, sliced kiwifruit, two blocks of salted butter, and an egg.

Feijoas and apples: Feijoas and apples go really well together. The apples help bulk it out and add a bit of bite, while the feijoas soften and bring that signature tangy flavour.
Oats: This help to give the crumble topping a lovely texture. You could swap them out for slivered almonds if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. Line a 18 x 27cm slice tin with baking paper. Melt the butter in a large glass bowl. Add the vanilla, egg and sugar then whisk to combine.

A mixing bowl containing an egg yolk, granulated sugar, melted butter, and a small amount of vanilla extract.

A glass bowl containing a mound of flour on top of a yellowish liquid mixture, ready to be mixed together.

Sift in the flour, baking powder and cinnamon. Mix until just combined and no dry flour remains. Set aside 1 cup of the mixture for the topping.

A clear glass bowl containing a lump of raw cookie dough on a gray surface.

A mixing bowl containing cookie dough with oats and wet ingredients partially combined.

Press the remaining mixture evenly into the base of the tin. Add the rolled oats and extra melted butter to the reserved mixture and mix until crumbly.

Baking ingredients prepared: a baking tray lined with parchment and dough, two peeled apples, chopped apples in a bowl, and oat mixture in a glass bowl on a countertop.

A rectangular pan lined with parchment paper contains an even layer of unbaked dough pressed flat.

Spread the diced apple over the base, then spoon over the feijoa flesh evenly. Crumble the topping over the fruit and gently press down. Bake for 45-50 minutes until golden on top and cooked through.

A rectangular baking dish lined with parchment paper, filled with diced apples and topped with an oat crumble mixture, ready to be baked.

A baked oat and fruit crumble sits in a parchment-lined rectangular dish on a gray surface.

Allow to cool completely in the tin before slicing.

A rectangular blue plate holds nine pieces of crumbly, golden-brown dessert bars arranged in three rows; green fruits and a green cloth are in the background.

Recipe FAQs:

How small should I cut the fruit?

Dice the apples into about 1cm pieces so they cook evenly. Chop the feijoas fairly small as well. Gently press the crumble topping down slightly before baking so it holds together nicely. The tin size works perfectly for an even bake.

Can I make it without the apples?

Of course! The sweet apples balance out the tangy feijoas nicely. But if you have an abundance of feijoa to use up, you can use 2.5 cups of feijoa and leave the apple out.

Can this be made with other types of fruit?

Yes! In fact, this is my third version of this recipe! I also have a Blackberry Crumble Slice and an Apple and Raspberry Crumble Slice.

Storage:

Store your Feijoa and Apple Crumble Slice in an airtight container in the pantry for up to 4 days. This slice can also be frozen in an airtight container for up to 2 months.

Top tips:

1 cup of feijoa flesh is about 175g.
No need to cook the fruit first as it bakes in and caramelises nicely with the apples and crumble topping.

Related Recipes:

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Feijoa and Apple Crumble Slice

Yield: Makes 20 pieces

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This delicious feijoa apple crumble slice is made using seasonal feijoas and apples, butter, flour, sugar, cinnamon, vanilla and oats.

Ingredients

150g butter, melted
1 tsp vanilla essence or paste
1 egg
1 cup white sugar (220g)
2 cups plain flour (300g)
1 tsp baking powder
1 tsp cinnamon
280g feijoa flesh (about 1 ½ cups), chopped
2 apples, peeled and diced
½ cup rolled oats
30g butter, melted

Instructions

Preheat the oven to 170°C fan bake. Line a 18 x 27cm slice tin with baking paper.
Melt the butter in a large glass bowl. Add the vanilla, egg and sugar then whisk to combine.
Sift in the flour, baking powder and cinnamon. Mix until just combined and no dry flour remains.
Set aside 1 cup of the mixture for the topping. Press the remaining mixture evenly into the base of the tin.
Spread the diced apple over the base, then spoon over the feijoa flesh evenly.
Add the rolled oats and extra melted butter to the reserved mixture and mix until crumbly.
Crumble the topping over the fruit and gently press down.
Bake for 45–50 minutes until golden on top and cooked through.
Allow to cool completely in the tin before slicing.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 29mgSodium: 92mgCarbohydrates: 39gFiber: 2gSugar: 14gProtein: 4g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya