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Feijoa & Blueberry Shortcake Crumble
Feijoa & Blueberry Shortcake Crumble

Feijoa & Blueberry Shortcake Crumble

9 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 20 minutes Cook: 40-45 minutes
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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!

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What do I need ?
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
50 g butter, melted
100 g butter, softened
½ cup sugar
1 egg
1 ½ cup flour
1 tsp baking powder
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How do I make it ?
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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.
Kraft Kitchen 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.
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