Feijoa and Pear Anzac Crumble
The pears and feijoas work beautifully together, the whole thing is quick and easy to make and has a delicious, nostalgic, comforting vibe.
Serves: 6-8
INGREDIENTS
5 pears or granny smith apples, peeled, cored and cut into 2-3cm chunks
1 ½ cups roughly chopped feijoa flesh (about 11-12)
2 tablespoons water
2 tablespoons golden syrup
Anzac Crumble
150 grams butter
2 tablespoons golden syrup
1 cup oats
1 cup desiccated coconut
½ cup plain flour
¾ cup brown or muscovado sugar
To Serve
softly whipped cream or vanilla bean ice cream
Equipment
Baking dish approximately 16cm x 28cm.
METHOD
Preheat oven to 170°C fan bake.
Put pears or apples and feijoas, water and golden syrup in a large pot and cook over a medium heat for 8-12 minutes until they are just soft. Cool in the remaining liquid.
Melt butter with golden syrup in a large pot, or in a large bowl in the microwave. Add all remaining ingredients and stir with a wooden spoon until combined.
Put pears or apples and feijoas in the baking. Load on the crumble topping. This should clump together to make nice big crunchy bits when cooked.
Bake for 25-30 minutes or until golden. Serve warm with whipped cream or vanilla bean ice cream.
COOK’S NOTE: If making this recipe with pears and feijoas, make sure they are just ripe when using, rock hard and they won’t soften up enough. Depending on whether they are almost ripe or really ripe keep an eye on the initial pot-cooking time, as you may not need quite as long.
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latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!