Ingredients
Original recipe: 6 spoonable portions. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 350 gFeijoa pulp scooped from skins
- 450 gApples peeled cored and thinly sliced
- 80 gSugar
- 15 mlLemon juice
- 1 tbspCornstarch
- 130 gAll-purpose wheat flour
- 70 gRolled oats
- 100 gCold butter diced
- ½ tspGround cinnamon
- ⅛ tspSalt
Make it
- Heat the oven to 375°F/190°C. Toss feijoa pulp and apples with 30 g sugar, lemon juice and cornstarch in a 20 cm square baking dish.
- Mix flour, oats, remaining sugar, cinnamon and salt in a bowl. Rub in the cold butter until rough crumbs form, leaving some larger pieces.
- Scatter the crumble evenly over the fruit without pressing it down. Bake for 35–40 minutes until the topping is golden and fruit juices bubble around the edges.
- Rest for 15 minutes before spooning into six bowls.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.