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    Home » In the kitchen » Feijoa Crumble Slice

    Feijoa Crumble Slice

    Published: Apr 21, 2018 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Feijoa crumble slice cut into pieces on a white marble background

    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!

    Feijoa slice fresh out of the oven on a white background

    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!

    White speckled bowl of feijoas on a white marble background

    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.

    Side by side image of feijoa crumble slice base ready to go in the oven on white marble background

    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.

    Chopped up feijoas in a mixing bowl

    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!

    Side by side image of feijoa crumble slice ready to go in the oven on white marble background

    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!

    Piece of feijoa crumble slice with vanilla ice cream and whole slice in background on white marble background

    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 cut into pieces on a white marble background

    Feijoa Crumble Slice

    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!
    4.94 from 16 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 32 minutes
    Total Time: 47 minutes
    Servings: 16 squares
    Author: Laura

    Ingredients

    Base + crumble

    • 2 cups (280g) flour
    • ½ cup rolled oats
    • ½ teaspoon baking powder
    • ½ teaspoon cinnamon
    • ⅛ teaspoon salt
    • 125 g butter, softened
    • ½ cup (100g) brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract

    Feijoa filling

    • 2 cups feijoas, scooped out of the skins (approx 12-15 large feijoas, or 20 small)
    • 1 tablespoon brown sugar
    • 1 TBSP flour
    • ½ teaspoon cinnamon

    Instructions

    Base

    • 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 ½ 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.

    Nutrition

    Calories: 227kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 122mg | Fiber: 3g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1.7mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
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    Reader Interactions

    Comments

    1. Leilani says

      April 05, 2022 at 1:45 am

      5 stars
      Finally a feijoa recipe where you can actually taste the feijoa lol. I did this recipe to the T and it was perfect. I had my doubts. Like with the feijoa mix when I tipped it onto the slice it looked too wet but it came out amazing. Perfect ratios (base/filling/crumble). We ate it with hokey pokey ice cream. I've asked my workmate to bring heaps more feijoas so I can make heaps of this slice to share! I may just add a touch more sugar and cinnamon next time if eating without ice cream.

      Reply
    2. Claire says

      June 05, 2021 at 4:02 pm

      5 stars
      I love this - can I freeze it ? I'd like to make another one while I have so many Fejoas ?

      Reply
      • Laura says

        January 04, 2022 at 2:31 pm

        I'm so glad you like it! I haven't frozen this particular one but I have great success with freezing slices so there is no reason it wouldn't work!

        Reply
    3. Bex says

      May 31, 2021 at 8:02 pm

      5 stars
      Had a whole lot of feijoa's that weren't being eaten and after making 2 dozen feijoa muffins we needed to change it up so gave this slice a go. It was so easy to make, not overly sweet and delicious! Will be trialling this as the base for a pear or apple slice too!

      Reply
    4. Sam says

      May 26, 2021 at 12:23 pm

      Am I able to make this slice without rolled oats?

      Reply
      • Laura says

        May 30, 2021 at 10:42 pm

        Hi Sam, yes but I would just add slightly more flour - probably another 1/4 cup

        Reply
    5. Deborah says

      May 14, 2021 at 3:18 pm

      5 stars
      Delish, and a great way to use up the overflow of feijoas.
      Fab hot as dessert or cold with a cuppa.

      Thanks Laura

      Reply
    6. Amy says

      April 28, 2021 at 11:20 pm

      5 stars
      Really nice as it’s not to sweet!!

      Reply
    7. Tara says

      April 28, 2021 at 5:42 am

      Hi,
      Can you substitute the butter? Would coconut oil work?

      Reply
      • Laura says

        May 30, 2021 at 10:25 pm

        Yes, that should be fine!

        Reply
    8. Erika says

      April 24, 2021 at 9:03 pm

      5 stars
      Just made it and it's perfect. It's a simple recipe that tastes wonderful 👏. Not too sweet just right! Can't wait to try other recipes

      Reply
    9. Emily says

      April 18, 2021 at 1:25 pm

      5 stars
      I made this so many times during lockdown last year and had some frozen feijoa mix left over and made it again the other week. So delicious and is definitely a family favourite. Love recipes which aren't to difficult or messy to make.

      Reply
    10. Renee Marshall says

      April 10, 2021 at 11:21 am

      Hi
      Can I substitute the butter for anything?
      Cheers

      Reply
      • Laura says

        May 30, 2021 at 10:28 pm

        Hi Renee, coconut oil should work fine 🙂

        Reply
    11. Chayla says

      March 30, 2021 at 7:41 pm

      Do you think this recipe will work using muffin tray ?

      Reply
      • Laura says

        May 30, 2021 at 10:32 pm

        Yes absolutely!

        Reply
    12. Mel Knill says

      March 18, 2021 at 2:36 pm

      Hi, can I use white sugar as I don't have any brown sugar.

      Reply
      • Laura says

        March 27, 2021 at 1:45 pm

        Yes absolutely!

        Reply
    13. Megan says

      February 06, 2021 at 10:15 am

      Can this be frozen?

      Reply
      • Laura says

        March 08, 2021 at 3:04 pm

        Yes! I work on freezing almost everything!

        Reply
    14. Emily Brown says

      May 25, 2020 at 6:15 pm

      5 stars
      OK confession time, this was so good I may have sneakily eaten 3 pieces while hubby was bathing the kids 🤫🤭
      Awesome how it uses so many feijoas!

      Reply
      • Laura says

        May 27, 2020 at 9:13 pm

        Hahaha great work, I fully approve of that!! Laura 🙂

        Reply
    15. Lynn carter says

      May 22, 2020 at 8:56 pm

      Love to jave more Feijoa recipies although i cant wait to make the slice thankyou sounds yummy

      Reply
    16. Leah says

      April 29, 2020 at 11:41 am

      What can I use in substitute of the egg?

      Reply
      • Laura says

        May 27, 2020 at 9:08 pm

        Hi Leah, 1/2 cup apple sauce (stewed apple) or mashed banana can be used as a substitute in this recipe, or try making a flaxseed egg (you would have to google how to do that as I've never done it myself!) Laura

        Reply
      • Erika says

        May 11, 2021 at 9:32 pm

        5 stars
        I've made this both using feijoas and apples... and they turned out perfect both times! Incredibly easy recipe with few ingredients -- a winner. Also love that it's not overly sweet!

        Reply
    17. Lily iremonger says

      May 05, 2018 at 5:50 pm

      Omg I am so going to make this 😊

      Reply
      • Laura says

        May 06, 2018 at 10:07 am

        I hope you love it! 🙂

        Reply

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    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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