Feijoa, ginger and almond crumble
( SERVES 4 )

Photo by Babiche Martens

Ratings: 5.0 / 5 FROM 1

Viva 13/4/2011

This buttery crumble is a favourite dessert and is extremely delicious especially when served nice and hot with a dollop of cream.

8	Feijoas, large, use up to 10, depending upon size
1 Tbsp	Butter, plus 60g extra for topping
1 Tbsp	Honey
100 ml	Dessert wine
1 tsp	Baking powder
⅓ cup	Brown sugar
40 g	Ground almonds
2 Tbsp	Crystalised ginger, finely chopped
60 g	Flour
1 bottle	Cream, or vanilla icecream, to serve

Preheat oven to 200C. Peel and slice the feijoas. Butter a baking dish with 1 Tbsp of butter. Place the feijoas in the dish and drizzle with honey then pour over the dessert wine.
Make the crumble topping by mixing the brown sugar, baking powder, ground almonds and ginger. Rub the butter into the flour with your fingertips until crumbly with visible small pieces of butter.
Combine the butter mixture with the sugar and almond mixture, then spoon over the feijoas. Bake for approximately 30 minutes or until golden and bubbling. Serve hot with cream or vanilla icecream.

Wine match by Brancott Estate