6 large feijoas, peeled and roughly chopped
9 pears, peeled, cored and cut into chunks
2 tbsp runny honey or maple syrup
1 tbsp cornflour
½ tsp ground cardamom
60g rolled oats
75g plain flour
45g shredded coconut
55g brown sugar
50g walnuts, roughly chopped
1 tsp baking powder
½ tsp ground mixed spice
½ tsp ground cinnamon
¼ tsp ground cardamom
75g melted butter or coconut oil
Place prepared feijoas and pears in a medium saucepan with ¼ cup water. Bring to the boil, cover, turn heat to low, cover and stew fruit gently for approx. 10 minutes or until tender. Set aside to cool.
Combine all the dry crumble ingredients in a large bowl. Add the melted butter or coconut oil and stir to mix well.
Preheat oven to 180°C.
Mix the honey or maple syrup, cornflour and ground cardamom into the cooled stewed fruit and spread fruit over the base of a medium baking dish.
Spread crumble topping evenly over cooked fruit and bake approx. 40 minutes or until golden and bubbling around the edges.
Serve crumble warm with custard, ice cream or cream (or all three).
Crumble topping can be made ahead stored in a sealed container in the refrigerator or freezer.
Stew the fruit ahead of time and store in the refrigerator for up to three days.
Recipe, styling and photography: Harriet Harcourt