Feijoa and Apple with a Crumbly Topping

A jar of this spicy crumble mixture will keep for at least a week  in the fridge . I sprinkle it on warm stewed apples and feijoas for an almost instant  winter dessert or over sliced mango and Greek yoghurt. Delicious!

Ingredients:

1/2 cup of Tio Pablo masa harina

1 teaspoon of cinnamon

1 teaspoon of mixed spice

1/4 cup of brown sugar

1/2 cup of white sugar

1/2 cup of rolled oats

75 gm of very cold butter

Put the masa harina, spices and sugar into the bowl of a food processor

Grate the butter or chop into small pieces and add in.

Whizz briefly until the mixture looks like breadcrumbs.Add the rolled oats and whizz for a few more seconds to combine.

Alternatively do it by hand:

Put the masa harina, spices, and sugar into a bowl and cut or rub in the butter until crumbly. Mix in the rolled oats.

Spread the crumble on a baking paper lined tray in one layer and bake at 180 degrees C for about 15-20 minutes until it is golden brown. Watch carefully, you don't want it to burn. Leave to cool down before storing in the fridge in a lidded jar.

The apples and feijoas can be stewed in the microwave. Simply scoop out the flesh of about 12 feijoas  and peel and chop 2 large apples. Put in a microwave safe ceramic  bowl with 1/2-1 tsp of cinnamon and about two tbsp of brown sugar (or to taste)  

Microwave  for 5-10 minutes until the fruit is mushy. ( Different varieties of apples will take different amounts of time to cook)