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May 25 2021

Feijoa Crumble Shortcake

The texture and taste of this Feijoa Crumble Shortcake is divine! Great on its own or serve it warm with cream.

Feijoa crumble shortcake slice recipe

Feijoa crumble shortcake

10 - 12 feijoas
1 lemon, juice of
75g butter
50g caster sugar
1 free-range egg yolk
1 tablespoon water
150g plain flour
¼ teaspoon baking powder
¼ teaspoon salt

100g (1/2 cup) brown sugar
100g rolled oats
45g dessicated coconut thread
70g flaked almonds
½ teaspoon cinnamon

Preheat oven to 180°C (conventional). Line a 22 x 30 cm slice tin with baking paper.

Peel and slice the feijoas. Drizzle with lemon juice.

Beat butter and sugar until light and fluffy with a food processor. Add egg yolk and water and mix well.

Sift flour with the baking powder and salt. Add into the mixture making a dry dough, that just comes away from the bowl.

Turn on to a floured board and knead lightly. Pinch off pieces of dough and use to cover the bottom of the slice tin, pressing into place with the back of a floured spoon.

Arrange feijoa slices over the top of the dough. Mix together the brown sugar, rolled oats, coconut, almonds and cinnamon. Arrange spoonfuls of crumb mixture on the top of the feijoas, spreading evenly and press into place.

Cook for 30-40 minutes in oven. Allow to cool before slicing. Can be served warm with cream.

Serves: 12 squares

Prep time:  25 minutes

Cook time:  30-40 minutes


Yummy, scrummy Gisborne feijoas, ready to devour. Bursting full of the mouth-watering, moreish flavour Kiwis know and love.

Chock full of vitamin C, your immune system will thank you for digging into this iconic NZ fruit.

Slice and scoop to eat, or use in your favourite baking. Mmmm…. Close your eyes and think spiced feijoa crumble and ice cream, warm feijoa muffins for morning tea, sweet and tangy feijoa chutney with camembert and wine…


Click here for more delicious Feijoa recipes