- 600g feijoas (about 300g flesh)
- 2 teaspoons brown sugarlight brown cane sugarX
- ½ cup water
- ½ cup flour
- ¾ cup rolled oatsoatmeal uncookedX
- 50g reduced-fat spread
- 2 tablespoons coconut thread
- ½ lemon, zest only
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Set aside to cool.
2 To make crumble, in a medium-sized bowl combine flour and oats. Rub in spread until mixture resembles breadcrumbs. Stir through the remaining ingredients.
3 Divide warm feijoas among 4 ovenproof ramekins. Top with crumble and bake in oven for 25 minutes until starting to brown. Serve hot with reduced-fat ice cream or low-fat yoghurt.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 6g
Make it gluten free: Replace flour with gluten-free baking mix, replace oats with quinoa flakes, and check spices are gluten free.
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