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 mins
Cook Time 40 minutes mins
- 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.
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.