Feijoa and Apple Crumble

Not a beer related post, but I didn’t really have anything else this week and I happened across some feijoas earlier this week so I thought I would share a recipe. It’s a basic crumble. So basic that you can’t screw this one up, plus the tartness of the feijoa lends itself to a lot of different beers. You could go a chocolate stout or porter to counteract it, or a crisp lager or pilsner to compliment it. It is really up to your personal taste.

Ingredients 

The Fruit

6 Feijoa

4 Granny Smith Apples

1/2 tsp cinnamon

2 tbsp sugar (any sugar is fine, even raw will break down in time.)

4 tbsp Water

The crumble

1 Cup of unsalted almonds

1/2 cup of flour

3 tbsp caster sugar

50gms butter

Method

Cut the apples into 8ths and then remove the core from each segment, then cut them all in half again. Put them into a medium size pot.

Cut the feijoa in half and scoop out the insides into the same pot. Add the sugar cinnamon and water and put on the stove. Bring it to the boil, cover and turn down to simmer. It’ll take about 12-15 minutes, but it’s worth checking and stirring it up halfway through so the fruit at the bottom don’t go mushy while the fruit at the top stays uncooked. If you need to cook longer then it’s no problem, just until it is all soft.

The crumble

Chop the almonds up finely, then combine in a bowl with the butter, flour and caster sugar. Work with your hands until the butter is mixed right through and everything is combined.

Put the fruit and into an oven proof dish, about 24 by 18cm (it doesn’t matter too much, bigger or smaller is fine) smooth out and then cover with your crumble.

The cooking

Put it into a preheated 180 degree oven for about 15 – 20 minutes. The fruit is already cooked so you are just waiting for the crumble to brown.

Serve with icecream or cream.

Delicious.