Feijoa and Coconut Crumble Slice

100g rolled oats

200g plain flour

175g The Good Oil Extra Virgin Rapeseed oil

150g brown sugar

50g thread coconut

1 tsp baking powder

1 tsp cinnamon powder

½ tsp salt

1 egg

650g cored and diced feijoa flesh (Can substitute for apple, pear or berries)

Juice of ½ Lemon

50g brown sugar

2 tsp cornflour

1 tbsp icing sugar

Coconut Yoghurt

Preheat the oven to 170c. Line a slice tin with baking paper. In a large bowl combine the oats, flour, brown sugar, coconut, baking powder and salt. Pour in the oil and add the egg then mix well until the dry ingredients have been incorporated, then set aside.

Prepare the feijoas and add the flesh to a bowl with the sugar, lemon juice and cornflour. Mix well to coat the fruit in the cornflour.

Add ½ to ⅔ of the crumble mixture to the slice tin, spread out evenly with a spoon and then use the base of a measuring cup to press the mixture down firmly to form the base. Use a slotted spoon to lift the fruit out of the bowl, allowing as much juice as possible to drain off the fruit (this ensures the base doesn’t become soggy), then spread it out over the crumble base and top the slice with the remaining crumble mixture.

Bake the slice for 40-45 minutes, or until the top is golden brown and crisp, and the base is feeling firm. Remove from the oven to a wire rack, and allow the slice to cool completely in the tin before dusting the top lightly with icing sugar and cutting into squares. Serve slices with a dollop of coconut yoghurt if desired.