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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.