Name: Feijoa and Coconut Crumble Slice
Prep time: 20 min
Cook time: 45 min
Yield: 6 people
Cuisine: Baking
Ingredients: 100g rolled oats; 200g plain flour; 157g The Good Oil Extra Virgin Rapeseed oil; 150g brown sugar; 50g thread coconut; 1 tsp baking powder; 1 tsp cinnamon powder; 1/2 tsp salt; 1 egg; 650g cored and diced feijoa flesh (substitute for apple, pear or berries if preferred) (fruit filling); juice of 1/2 lemon (fruit filling); 50g brown sugar (fruit filling); 2 tsp cornflour (fruit filling)

Difficulty

Easy

Serves

6 people

Cooking time

65 minutes

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How To Make Feijoa and Coconut Crumble Slice

Use up all your feijoas with this delicious feijoa and coconut crumble slice recipe. The combination of tart feijoas with sweet crunchy coconut crumble is irresistible, and the slice is dairy-free too. You can easily substitute the feijoa filling with berries or apples, and the slice keeps well for 2-3 days in an airtight container.

Ingredients (Crumble)

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

Ingredients (Fruit Filling)

650g cored and diced feijoa flesh (Can substitute for apple, pear or berries)
Juice of ½ Lemon
50g brown sugar
2 tsp cornflour

For serving (Optional)

1 tbsp icing sugar
Coconut Yoghurt

Method

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.

Notes

Feijoa can be substituted with apple, pear or berries.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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