Feijoa & Apple Crumble — Golden Fruit Crumble with Buttery Oat Topping

🛒 Ingredients

• #Fruit Filling;
• 400 g feijoas — peeled or scooped, chopped into chunks
• 300 g apples — peeled, cored, chopped into chunks
• 2–3 tbsp coconut sugar or brown sugar (adjust to sweetness of fruit)
• 1 tbsp lemon juice.. 1 tsp lemon zest
• 1 tbsp cornstarch — to thicken the juices.. ½ tsp ground cinnamon
• Pinch of ground nutmeg.. 1 tbsp water — only if fruit is very firm
• #Golden Crumble Topping;
• 1 cup all-purpose flour.. ¾ cup rolled oats
• ½ cup desiccated coconut — unsweetened.. ½ cup coconut sugar or brown sugar
• ¼ tsp sea salt.. ½ tsp ground cinnamon
• ⅔ cup solid coconut oil — chilled and firm, or cold vegan butter
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 180°C (350°F). Lightly grease a 1.5-litre baking dish or 4–6 small individual ramekins.

2. 2

   Make the fruit filling: In a large bowl, gently toss together chopped feijoa, apple, sugar, lemon juice, zest, cornstarch, cinnamon, nutmeg, and water if needed. The cornstarch thickens the juices so the crumble isn’t too runny. Spread evenly into the baking dish.

3. 3

   Make the crumble topping: In a separate bowl, mix flour, oats, coconut, sugar, salt, and cinnamon. Add firm coconut oil or vegan butter. Rub with your fingertips until the mixture forms coarse, uneven crumbs — some larger chunks make it extra delicious! Stir in vanilla. Do not overwork — keep it crumbly.

4. 4

   Assemble & bake: Scatter the crumble topping evenly over the fruit. Don’t press it down — keep it loose and lumpy. Bake 35–40 minutes until the topping is deep golden and crisp, and the fruit juices are bubbling up around the edges.

5. 5

   Rest & serve: Let cool 10–15 minutes before serving — this lets the juices set and prevents burns! Delicious warm on its own, or with vegan ice cream, coconut custard, or whipped coconut cream.