Feijoa Crumble

Feijoas, originally from South America, found their true home in New Zealand, where they flourish in backyard orchards and gardens. Every autumn the feijoa glut arrives — the fruit is too delicate to export, so Kiwis eat them by the bucket, and the crumble is the most loved way to cook them.

The feijoa’s tart, perfumed flesh is a perfect match for a sweet, crunchy oat topping. Baked until jammy and bubbling, then served with ice cream, it turns the humble garden fruit into a dessert worth hoarding the harvest for.

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