Feijoas make an ideal crumble base. A great way to use over-ripe or damaged fruit. You can have a pure feijoa base, or mix with apple, pear, rhubarb, etc. A little lime or lemon zest lifts the sweetness. We use a serrated grapefruit spoon to scoop the flesh out the halved feijoas.
First, preheat your oven to 180ºC.
Make your crumble first, to save the fruit from browning.
¾ cup brown sugar or rapadura or coconut sugar (you can cut down if you like the top less sweet)
1 ½ cups oats
1 ½ cups flour, white or brown, your choice
Extra: ½ cup chopped nuts such as almond, brazil, or seeds such as sunflower, pumpkin, if desired
Spices, such as cinnamon or nutmeg if desired
I cheat by melting the butter over a low flame in a large a saucepan into which all the other topping ingredients will fit. Then I add the sugar and stir it to melt, then mix in the flour, oats and seeds/nuts, if being used. Put aside while you prep the fruit.
I usually butter my dish first. Scoop out the feijoa flesh into the dish. Add any other fruit as you please. Use as much fruit as you need to cover the base of your baking dish to at least an inch or so deep. No need to sprinkle with sugar nor add any liquid. A sprinkle of cinnamon or nutmeg is good, along with some lemon or lime zest stirred through.
When the oven is hot (not earlier or it will get soggy) spread the crumble topping over the fruit. I like to scrunch the mixture up in my hand first to make it kind of lumpy, before spreading it. It makes for a lovely crunchy crumble. Bake til golden and sizzling, around 40 minutes. Serve hot or cold with milk, yoghurt or cream.