Feijoa crumble slice

Serves: makes about 20 pieces
Prep: 15 minutes
Cooks In: 40 minutes

Feijoa crumble slice

Mmm, this Feijoa Crumble Slice is such a great treat either served warm for dessert or as a baking tin filler. 

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.


Print Recipe

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

  1. 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.

  2. 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.

  3. Toss feijoas with the second measure of sugar and cinnamon. Arrange evenly over the partially cooked base, then crumble over the coconut dough.

  4. 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.

Recipe by: Jo Wilcox.
Photography by: Todd Eyre.