Feijoa Crumble with Hot Honey
Feijoa season runs about six weeks from late March, and this is the best thing to do with a bucket of them. The hot honey goes into the topping as well as the fruit, so the crumb bakes into craggy, almost-granola clumps.
- Hero ingredient
- Feijoa
- Time
- 55 min
- Yield
- Serves 6
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Sweet Sting Superhot
Feijoa is sharp enough to stand up to it. A tablespoon into the fruit, none into the topping.
Ingredients
- 1kg feijoas, about 15, flesh scooped out
- 2 apples, peeled and cut small
- Juice of 1 lemon
- 6 tbsp Sweet Sting Hot Honey
- 150g plain flour
- 100g rolled oats
- 120g cold butter, cubed
- 60g almonds, roughly chopped
- A good pinch of salt
- Cream or vanilla ice cream, to serve
Method
- 01
This is an autumn dish and there is no way round it — feijoas are ripe here from late March into May, and the ones off the ground under somebody's tree are the ones you want. Out of season it works with pears, though you lose the thing that made it worth making.
- 02
Heat the oven to 180°C fan. Toss the feijoa flesh and apple with the lemon juice and 4 tbsp of the hot honey, then tip it into a baking dish. The apple is structural: feijoa on its own collapses to purée.
- 03
Rub the butter into the flour and salt with your fingertips until it looks like coarse breadcrumbs, then stir through the oats and almonds.
- 04
Drizzle the last 2 tbsp of hot honey over the crumb and rake it through with a fork. It pulls into craggy clumps rather than staying loose — leave them exactly as they are, they bake into the best part of the dish.
- 05
Scatter over the fruit without pressing it down, and bake 35–40 minutes until the top is deep gold and the fruit bubbles up round the edge. Rest 10 minutes or it runs straight off the spoon.
