Thursday, 19 May 2016

Feijoa and Apple Crisp with a Crunchy Glutenfree Raisin Bread topping


Enjoy this before the feijoa season ends! This rather wholesome and not too sweet version of apple crisp made great use of a couple of left over slices of Purebread Gluten Free raisin bread
Serves 2 (or one greedy person) but could easily be multiplied


1 large apple
4 feijoas
a pinch of ginger
2 tablespoons of butter (straight out of the fridge)
2 thin slices of Purebread Gluten Free  raisin bread
2-3 tablespoons of brown sugar
1/2 teaspoon of cinnamon


  • Preheat the oven to 180 degrees C
  • Microwave the apple and feijoas with a pinch of ginger in a lidded microwave safe bowl for 7 minutes. 
  • Spread the slices of Purebread Glutenfree Raisin bread liberally with butter
  • Rip into large pieces
  • Whizz in the food processor to make crumbs
  • Add 2-3 tablespoons of brown sugar and 1/2 teaspoon of cinnamon and whizz again briefly just to mix.
  • Put the cooked apple and feijoas in a small ceramic dish ( 15 cm)
  • Add the crumb topping.
  • Bake for about 20 minutes until the topping is golden and crisp ( watch carefully to make sure it does not burn)
  • Serve with Greek yoghurt.

This recipe was inspired by one I read on Mamta's kitchen She also passed on the hint that buttering the slices of bread before making the crumbs forces it into them and helps them to crisp up better then if you dot  with bits of butter as is usually done.

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