• 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
  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.
  2. Prepare the crumble topping. Put ground almonds, flour, wholegrain oats and sugar into a mixing bowl. Stir through melted butter. Set aside.
  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.
  4. Spoon over the prepared fruit to cover the base. Scatter over the crumble mix.
  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.

Handy 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.

Made With

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7 Ratings
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Reviews (7)

Grant's Rating
JULIA's Review | Rating

this is so easy & yummy, is the new family FAV!!! thanks Food in a Minute :)

Judy's Review | Rating

When I first looked at the recipe I thought ' feijoas & blueberries???' But YES! it does work, The flavours are so yummy together and the dish is delicious! It is one that is work paying for expensive blueberries.Love it!

Hania's Review | Rating

So yummy and easy to make...my kid enjoyed helping me to do it and it is perfect for tea time!

Melissa's Review | Rating

Stumbled across this recipe while checking emails. Had a quick look and I had everything at hand. Used frozen blueberries and swapped the butter for a dairy free spread and ... OH MY... DELICIOUS!
Safe to say I probably have to make another tin full tomorrow as after the boys had a taste; there is not many left. Firm Favourite!

merle's Review | Rating

Recipe is very easy to follow and the result is lovely.

holly's Review | Rating

Another classic food in a minute recipe that has been done many times.. Still works a treat for all those hundreds of feijoas on the tree though. Freezes well