Teresa's Anzac Feijoa and Apple Crumble

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Teresa's Anzac Feijoa and Apple Crumble

Combining two of our favourite things this crumble can be adapted to any fruit you have peaches, rhubarb and apple, pear or plum. The crumble mix is adapted from the Classic Edmonds Cookbook.

Ingredients

125g Flour
150g Sugar
100g Butter
1 Tbsp Golden Syrup
1/2 Tbsp Baking soda
2 Tbsp boiling water
1 cup Coconut
1 cup Rolled Oats
2 Grated Granny Smith Apples
2 cups of Feijoa

Method

Stew the fruit in a saucepan on your hob, until soft and cooked through then put in a gratin, pie dish or any oven-proof baker.

Preheat oven to 180C. Mix together the flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour, stir in the liquid. Sprinkle over the fruit and bake until golden brown, approx 10-15mins.