Feijoa Crumble recipe

I’ve had a lot of requests for more feijoa recipes so I thought I’d start off with a really easy yummy recipe and a kiwi favourite.
As Tamarillo are also in season and work really well in this recipe I’ve included an option for them also. I like to add the apples as they provide more structure and mellow the stronger flavours of the other fruit.

    
Feijoa or Tamarillo and Apple Crumble:
4 granny smith apples
12 Feijoas or 6 tamarillo
1/2-3/4 c sugar the tamarillo will need more sugar as they are tart tasting
1/2 tsp pure vanilla essence
1 cinnamon quill for Feijoas
Or
1 star anise for Tamarillo
2/3 c soft brown sugar
2 tsp ground cinnamon
1/2 – 2/3 c rolled oats
1/2 c flour
1/2 c very soft butter
Pinch salt
 
Method:
Peel and core the apples, slice into quarters then slice the quarters into 1-2 cm slices.
Place the apple sugar and cinnamon or anise in a saucepan cover and cook on med for 4-5 min, stirring occasionally until the apple starts to soften but is still firm in the centre.
At this stage add the peeled and thickly sliced feijoas or tamarillo to the apples and cook for a further 2 min uncovered.
Spoon the fruit mix into a bake proof ceramic or glass dish or individual ramekins.
Crumble:
Place all ingredients in a bowl and mix until a desired crumbly consistence is reached. It needs to be moist enough that if squeezed in your hand the crumble will hold together in a clump. But dry enough that it can be crumbled into smaller clusters. Add more oats if to wet and more butter if to dry.
Crumble the mix over the fruit and bake for 10-12 min on 200c.
Serve with custard or ice cream.