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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
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