Ready in 50 | Serves 4-6
1.5kg feijoas, flesh scooped out and roughly chopped
1 cup organic mixed berries
4 tablespoons Organic Maple Syrup
½ orange, zested and juiced
¾ cup Organic Rolled Oats, Jumbo Wholegrain
¾ cup Organic RAW Whole Almonds (ground)
4 tablespoons Organic Coconut Oil, Virgin Cold-Pressed
1 teaspoon Ground Cinnamon
Pinch of Himalyan salt
Preheat your oven to 180°C.
Combine feijoas, berries, two tablespoons of the maple syrup, orange zest and juice in a medium-sized baking dish.
Combine the remaining maple syrup, rolled oats, almonds, cold pressed coconut oil, cinnamon and salt in a bowl.
Rub the coconut oil into the mixture with your finger tips, until it resembles breadcrumbs. Spoon crumble topping over the feijoa berry mixture.
Bake until the topping is golden and crunchy, this takes about 30-40 minutes.
Serve crumble with a big dollop coconut yoghurt cashew cream or dive right in like I did!