Apple & Feijoa Crumble Recipe

On a whim, I made Apple & Feijoa Crumble tonight. Seeing as I didn't use a recipe, I figure I'd better record how I made it so I know for next time! It tasted great - the fruit wasn't too sweet, in fact it was a little on the pleasantly tart side, balanced by the crumble topping. We will do this again.

Makes 2 generous serves

Stewed Fruit
2 apples (I used braeburn)
4 feijoas
2 Tb castor sugar

Crumble
3 Tb rolled oats
3 Tb flour
3 Tb brown sugar
3 Tb ground almonds
I'd guess about 40g butter, maybe a little less.

1. Peel, quarter & core the apples. Slice into 3mm widths then halve each sliced quarter.
   
2. Place in a small pan with the castor sugar and about 2Tb water.
3. Heat, stir, cook until tender but chunks are still intact rather than completely stewed down.
4. Halve the feijoas and scoop the flesh out with a teaspoon, cutting into quarters before adding to the saucepan of apple.
5. Cook for about 3 more minutes (or thereabouts). Remove from the heat. If there is a lot of liquid, I'd probably drain some off, but mine was good.
6. Spoon evenly into 2 large ramekins, no more than 2/3s full.
7. And make the crumble! Mix all the ingredients except the butter.
8. Grate half the butter in to the mix. Rub in (I used a wire pastry rubber-doofer thing (what are they called???) because my hands are usually so warm I melt the butter in seconds - not good!).
   
9. Grate the rest of the butter in and continue to rub in - judge the quantity based on the consistency of the crumble (as it happens I put too much butter in and had to add a Tb more of each ingredient - originally I'd only used 2Tb of each!!! This is how I cook though).
10. Crumble the crumble (!) on to the cooled fruit, pat down gently, just gently!
11. Cook at 160 degrees for 15 - 20 minutes, or until the topping is golden & delicious (and a bit of fruit juice is starting to bubble up through the crumble).
12. Serve with pouring cream (or yoghurt, vanilla ice-cream, custard... whatever you prefer).

Nom nom nom. :-)