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.
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.
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:
- 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.
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. Add the rolled oats and extra melted butter to the reserved mixture and mix until crumbly.
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.
Allow to cool completely in the tin before slicing.
Recipe FAQs:
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.
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.
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
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: 1Amount 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
Roanna says
Would this be easy enough to make gluten free? Would it be a simple swap of the flour and what could you use instead of oats?
Also could you use pears in this recipe? I have an abundance of pears and trying to find different ways to use them
VJ cooks says
Hi Roanna, yes you can make this slice gluten free. I have several times! I use gluten free flour and baking powder. For the topping you can use either coconut chips, chopped walnuts, slivered almonds, quinoa flakes or a combination of these ingredients. Yes, pears can also be used! Pear and feijoa would be delicious.
Ashleigh says
Can you substitute plain sugar for coconut sugar?
VJ cooks says
Sure thing.
Anna Swindells says
I had been thinking of using your blueberry and apple crumble slice recipe for feijoas so now I know it will work!
VJ cooks says
It worked really well! Feijoa recipes have been a gap on our website for too long, it's so satisfying having a catalogue to choose from now! Thanks for your support as always, Anna 🙂
Nicky says
I made this today. Delicious and super easy. The entire family loves it. 10/10
VJ cooks says
Oh I love that, thank you for the feedback Nicky!
Trudi says
Made this and was delicious. Making again today for Mother's day and then a big tin of it for Giving Aroha who help feed those in need. I'm sure they will love it. Thanks for an awesome recipe.
VJ cooks says
I love this so much. What a special thing to be part of. Thanks for your feedback, Trudi.
Debbie says
Soooooo good!
How long will these keep for (fridge vs cupboard - both in airtight containers. And would it freeze?).
It's just the 2 of us so I don't want it to spoil.
Thanks so much !!
VJ cooks says
Store your Feijoa and Apple Crumble Slice in an airtight container in the pantry or fridge for up to 4 days. This slice can also be frozen in an airtight container for up to 2 months.
Debbie says
I made this and while delicious, it was a bit "wet" - any tips please
VJ cooks says
This can happen when cooking with fruit. As all ovens are different I would advise cooking it slightly lower for longer.