This Feijoa Crumble Slice is the perfect way to celebrate feijoa season! It’s a quick easy slice with an oaty base, feijoa filling and a crumble topping that’s perfect served as a warm dessert or as a lunchbox snack!
So, I don’t know what the weather is like where you are, but the last few days here have felt like we skipped autumn and jumped straight into winter. Not kidding, we went from having the fan on one night, to the heater on in the hallway the next! It literally got freezing overnight! It seems to have eased a bit now but it really has me dreading winter. Over summer I actually forget what it’s like to be cold and that little icy blast has me searching for mid-winter flights to tropical locations.
Luckily, now that autumn seems to have returned (for now) I am happy to embrace it, and what better way than with a cosy warm dessert that can also be served up as a lunchbox slice! This Feijoa Crumble Slice is autumn perfection, and is a great way to use up all the tiny feijoas that are too small for bottling. Or eating!
This slice is a take on my Butterscotch Slice, just with a fruity filling instead of caramel. It’s also similar to my Apple Crumble Cheesecake Bars. And if you live somewhere without feijoas, you could absolutely sub them for apples, strawberries or almost any other fruit that takes your fancy!
My favourite thing about this slice is that the base and the crumble are the same mixture, so no need to make them separately! I’m all about keeping it simple. Make up the base and then press about two thirds of it into a lined baking tin and set aside the leftovers. The base is then baked for 12 minutes, until it is just starting to go golden brown around the edges.
While the base is baking, scoop out the feijoas and roughly chop them up. I added cinnamon as well as a little bit of brown sugar and flour to stabilise it. I tried it with only cinnamon and it was definitely tastier and easier to eat with the sugar and flour.
Once the base has baked, remove it from the oven and pour the fruit mixture over. Using your hands, crumble the remaining dough mixture over the fruit. It doesn’t matter how large or small or uneven the crumbles are here. I like a bit of a mixture, that way you get some really crispy bits and other bigger, softer pieces of crumble when it’s done!
Then the whole thing goes back in the oven for another 20 minutes or until the crumble on top is starting to go golden brown – you can leave it in for longer if you want it to be really crispy!
If you are serving it as a dessert, cut it into slices and serve it immediately but if you are wanting to cut it into bars, let it cool completely in the tin before slicing. I can vouch for this Feijoa Crumble Slice being delicious in bar form at any time of day, but it is really amazing served warm with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce!
Feijoa Crumble Slice
Base + crumble
- 2 cups (280g) flour
- 1/2 cup rolled oats
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 125 g butter, softened
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups feijoas, scooped out of the skins (approx 12-15 large feijoas, or 20 small)
- 1 TBSP brown sugar
- 1 TBSP flour
- 1/2 tsp cinnamon
- Preheat the oven to 180°C/350°F and line a 20cm/8" square baking tin with baking paper.
- Whisk the flour, rolled oats, baking powder, cinnamon & salt in a medium bowl and set aside.
- In the bowl of a stand mixer or other large bowl beat the butter and sugar together on medium speed for a few minutes until light and fluffy. Add the egg and vanilla and beat again until combined.
- Add the dry ingredients and mix on low speed until the mixture comes together.
- Add 2 1/2 cups (350g) of the mixture to the prepared baking tin. Set aside the remaining mixture. Using your hands or the back of a spoon, press the mixture firmly into the tin. Bake for 12 minutes or until just starting to go golden brown around the edges.
- While the base is baking, prepare the filling. Roughly chop the feijoas and add them along with the sugar, flour and cinnamon to a small bowl and mix together.
- Once the base has cooked, remove it from the oven and immediately pour over the feijoa filling. Spread it evenly over the base.
- Using your hands, crumble the remaining dough mixture over the fruit filling. It doesn't matter if the crumbles are big, small or all different sizes.
- Put the slice back in the oven for a further 20 minutes, or until the crumble topping is starting to go golden brown.
- Remove from the oven and serve immediately with ice-cream and caramel sauce, or allow to cool in the tin before slicing and serving as bars.
- Slice will keep well in an airtight container in the fridge for 5 days.