One thing is for certain, and that is a ‘crumble’ dessert never goes out of fashion. Apple crumble is one of those desserts you see dress the table in all it’s elegance after the main meal all over the world. It’s certainly not a seasonal dessert, meaning it’s OK to eat all year round, and why wouldn’t you, when it’s so easy and versatile? You can ‘crumble’ anything… Apples, Rhubarb, Berries, Apricots.
Having spent most of my childhood in New Zealand, the only notable thing about crumble desserts, is that the nation-wide favourite ‘Feijoa’ crumble IS seasonal! And by ‘seasonal’, I mean, we grew up waiting in anticipation for the Autumn harvest. Like most New Zealanders, we lavished in the Autumn ‘fall’ of these sweet aromatic fruits, eagerly awaiting the harvest so that we could each sit down in the back yard to ‘spoon’ out the juicy flesh of the fruits, one, two, three,… ten at a time. We would gather a whole lot to take for the next visit to my Nan’s, just so we could have that Feijoa crumble served hot with classic vanilla ice cream… Ah, memories!
These days, of course, we are trying to be a little more health conscious and kinder to our bodies, but as you know, that certainly does not mean we go without. Instead, we try to create the vanilla ice cream and feijoa crumble effect with a more gentle replacement, something that won’t send my glucose levels through the roof, or give my daughters’ eczema something to sing and dance about.
Here’s my version of a Feijoa crumble slice – to be eaten ANY time of day (just like good old crumble, that would often become the perfect before school breakfast), and with the same flavours, texture and deliciousness. I used my Feijoa Chia Jam to fill this slice, it is grain free, dairy free, and packed with the goodness of chia seeds. A real treat for those sweet childhood memories!
- 2 Cups blanched almond meal
- 2 Tbsp coconut flour
- 1 Tbsp baking powder
- 4 Tbsp coconut oil, melted
- 2 Tbsp extra virgin olive oil
- 2 Tbsp maple syrup
- 1 free range egg, beaten
- Pinch of sea salt
- 1 cup feijoa chia jam
- 1/2 cup of base mix (above)
- 2 Tbsp shredded coconut
- Line an 9x6 baking tin with parchment paper
- Mix all the dry ingredients together in a bowl until well combined
- Add the egg, maple, coconut oil and olive oil and combine well
- Remove 1/2 cup of the mixture and set aside for the crumble on top
- Press the remaining base mixture into the pan well, and bake at 180C for 10-12 minutes or until golden. Remove to cool
- Using your hands, combine the 2 Tbsp shredded coconut with the 1/2 cup of base mixture to form the crumble
- Spread the feijoa chia jam onto the base once it has cooled
- Top with the extra crumble and bake for a further 5-10 minutes until the crumble has crisped up a little
- Let the slice cool well before cutting, and enjoy with some whipped coconut cream