Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Feijoa & Blueberry Shortcake Crumble
It’s Feijoa season once more and this delicious shortcake with a hint of ginger and a golden crumble topping is the best way to use them up!
Makes 12
Prep Time 20 minutes
Cook Time 40-45 minutes
Easy
Ingredients
2 cups peeled and chopped feijoas (5-6 feijoas)
1 punnet (125g) fresh blueberries
1 Tbsp sugar
1 tsp Gregg's Ground Ginger
Crumble Topping: ¼ cup ground almonds
¼ cup flour
½ cup Wholegrain Oats
¼ cup soft brown sugar
50g butter, melted
Shortcake: 100g butter, softened
½ cup sugar
1 egg
1 ½ cup flour
1 tsp baking powder
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 170° (fan assisted). Line the base and sides of a 23cm square cake tin with baking paper. Mix together chopped feijoas, blueberries, sugar and Gregg's Ground Ginger and set aside. Step 2
Prepare the crumble topping. Put ground almonds, flour, wholegrain oats and sugar into a mixing bowl. Stir through melted butter. Set aside. Step 3
Prepare the shortcake. Beat together butter and sugar until pale. Beat in the egg. Mix in flour and baking powder to form a soft dough. Press dough evenly into the base of the prepared tin. Step 4
Spoon over the prepared fruit to cover the base. Scatter over the crumble mix. Step 5
Bake for 40-45 minutes until top is golden and base cooked. Leave in the tin for 20 minutes before carefully lifting it out, with the baking paper onto a cake rack to cool. Serve cut into pieces with yoghurt, ice-cream or cream. Tips
Replace fresh blueberries with frozen blueberries
To make lining the tin with baking paper easier - grease the base and sides with a little oil or melted butter.
What do I need?
Select All
1
2 cups peeled and chopped feijoas (5-6 feijoas)
2
1 punnet (125g) fresh blueberries
3
1 Tbsp sugar
4
1 tsp Gregg's Ground Ginger
5
¼ cup ground almonds
6
¼ cup flour
7
½ cup Wholegrain Oats
8
¼ cup soft brown sugar
9
50 g butter, melted
10
100 g butter, softened
11
½ cup sugar
12
1 egg
13
1 ½ cup flour
14
1 tsp baking powder
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
546623:546623
You might also like
Cook Time 15–20 minutes
Intermediate
Decadent Chocolate Chip Cookies
Decadent Chocolate Chip Cookies
Cook Time 50 minutes
Easy
Savoury Corn and Cottage Cheese Muffins
Savoury Corn and Cottage Cheese Muffins
