Feijoa crumble slice

Mmm, this Feijoa Crumble Slice is such a great treat either served warm for dessert or as a baking tin filler.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 20 pieces
Kid Friendly


  • 220 g butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence or extract
  • 2 cups self-raising flour
  • ½ cup desiccated coconut
  • ½ cup thread coconut
  • 10 feijoas peeled, sliced
  • ¼ cup caster sugar
  • ½ teaspoon cinnamon
  • icing sugar for dusting


  • Preheat the oven to 180°C and grease and line the base of a slice tin around 18cm x 26cm or similar.
  • Cream butter and first measure of sugar with an electric beater until pale and fluffy, add vanilla and beat well. Using a spatula, stir in flour and desiccated coconut to form a soft dough. Divide mixture into thirds, then combine two of the quantities to make one large and one small portion.
  • Press the larger amount into the base of the lined slice tin and smooth with wet fingertips of the back of a wet spoon. Bake for 10-12 minutes until just starting to turn golden. Add the thread coconut to the remaining dough and mix well, then chill in the fridge for 10 minutes.
  • Toss feijoas with the second measure of sugar and cinnamon. Arrange evenly over the partially cooked base, then crumble over the coconut dough.
  • Bake for 25-30 minutes until golden and puffed. Dust with icing sugar and serve warm with ice cream or allow to cool and slice.

Top tip

  • Feijoas are at their best when the jellied sections inside are clear. If they’re brown or grey, the fruit is over-ripe.


I love feijoa in a crumble (if you do too, check out this recipe – it’s a goodie), so of course, I really love a feijoa crumble slice! This slice would work great with a range of different fruits – apple, pear, berries, stonefruit or tamarillo would all work great.
This slice is great dessert – serve it with ice cream, custard or fresh cream for a real treat! Otherwise, slice and pop in the baking tin – it will keep for around one week in a cool dark place.
Recipe by: Jo Wilcox. Photography by: Todd Eyre.