(at time of publication)
Step 1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Set aside to cool.
Step 2 To make crumble, in a medium-sized bowl combine flour and oats. Rub in spread until mixture resembles breadcrumbs. Stir through the remaining ingredients.
Step 3 Divide warm feijoas among 4 ovenproof ramekins. Top with crumble and bake in oven for 25 minutes until starting to brown. Serve hot with reduced-fat ice cream or low-fat yoghurt.
Make it gluten-free: Replace flour with gluten-free baking mix and use gluten-free oats.
NOTE: Oats are not recommended for people with coeliac disease. Replace oats with quinoa flakes.
About this Recipe
- 600g feijoas (about 300g flesh)
- 2 teaspoons brown sugar
- 1/2 cup water
- 1/2 cup flour
- 3/4 cup rolled oats
- 50g reduced-fat spread
- 2 tablespoons coconut thread
- 1/2 lemon, zest only
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified