Christchurch Farmers' Market

Riccarton House

16 Kahu Road

Riccarton

Christchurch 8014

New Zealand

Tel 03 348 6190

 

 

INGREDIENTS:

 

12 Feijoa - flesh scooped out and skin discarded.

2 small handfuls of caster sugar

6 ginger biscuits

handful of crystallised ginger

100gram flour

50gm butter

1 TB ground ginger

2 TB ground almonds 

 

 

METHOD:

 

Place feijoas in the bottom of a baking dish and sprinkle the sugar over them.

 

Combine the remaining ingredients in the food processor till course breadcrumb consistency.

 

Top the feijoas with the crumble.

 

Bake for 30 mins at 180oC

 

FEIJOA CRUMBLE