Feijoa and oat crumble
Feijoas fall in their hundreds each season and there are more than enough to eat by cutting in half and scooping out the sweet, tangy and refreshing flesh that gets decidedly more tangy near the skin. I even eat them whole but I think this may be because my breed of Feijoa has a special pedigree. For more on Feijoas please see my post About feijoas.
For the Feijoa and oat crumble, I wash the fruit thoroughly, because the ripest fruit usually fall to the ground. Next, I generously top and tail the fruit to make them a whine barrel shape and remove the skin with a potato peeler, taking the skin off in the shape of barrel staves.
Without putting the now slipper fruit down I rough slice rings of the fruit into a large ceramic casserole bowl. When the bowl is 3/4 full I sprinkle a little raw sugar on top. Don’t add any water as they will make plenty of their own juice. Set the bowl on a ceramic plate as a catch container in case of a boilover.
Microwave until they boil and stir a little to mix in the sugar. While this is happening, the oat topping can be prepared so that the two components of the desert will climax at the same time. “Is that good advice?”
There are no specific quantities for this recipe. So is it really a recipe? Yes according to my rules, some of the best have no strict quantities.
Put a good drizzle of olive oil (Born-again extra-virgin is preferable, but any vegetable-based lipid will do.) into a wide nonstick pan. Apply strong heat and sprinkle in a generous cover of rolled oats. Woolworth’s home brand oats are so cheap and are some of the best I have tasted. They have fat and dense squashed grains. I can hear them rattle and tinkle when I shake them in my storage jar. “That’s my obligatory external link for Mrs SEO.”
Sprinkle on some desiccated coconut and a little cinnamon powder. Stir continuously until they start to brown. When the desired browning is achieved, take off the heat and immediately sprinkle with a little raw sugar and stir vigorously to make the sugar caramelize and toffee coat the hot oats. (This is also the basis of my backpacking all-day-breakfast muesli in my DIY backpacking meal post.)
Pour the hot oat crumble onto the stewed Feijoa and press down onto the fruit. They will sizzle as they meet. Return to the microwave oven and carefully boil in short bursts to make the juice boil up into the crumble.
Serve hot or cold with custard or ice cream.
I have a post on preserving Feijoa flesh and this is suitable for this recipe and makes a quick winter dessert when fresh Feijoas are no longer available.
Tim
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