A good crumble is a classic that everyone enjoys, especially when evenings are getting crisper, and comforting, warm desserts take over from lighter options. When the season is in full-swing, the addition of feijoa enlivens any good apple crumble.
The feijoa season is around for a good time, not a long time – so make sure you keep plenty of the fragrant fruit bagged up in the freezer to turn into delectable desserts like this one (which is also a little lighter on the waistline). Props and styling Sarah Bowman. Photograph by Stephen Goodenough.
There’s just something about a sponge cake that fills you with delight! Nici Wickes' mum made them often when she was growing up, with fillings of strawberries, passionfruit, peaches or whatever fruit was in season and always with plenty of whipped cream. In this recipe, she spikes the sponge cake and cream with a hit of ginger.
If you’ve found yourself with a glut of feijoas, you’ll want to bake a few batches of these gently spiced feijoa muffins. They’re delicious with a cup of tea, and if you bake them for friends and family, they’ll welcome the change from shopping bags of windfall.
Differing from the crumble recipes we all grew up with, this topping is crisp and crunchy with gorgeous caramel notes. As winter progresses, you can mix things up a little by adding pear or frozen berries, for example.