Last time The Grove owner Michael Dearth appeared on The AM Show he made two promises: first that he would bring in some of Annette's feijoa crumble for the team to try; and second that he'd return to tell them about his culinary tour of France.
Michael honored his pledge and spoke to Duncan Garner about his trip.
Watch the video.
Feijoa crumble with vanilla mascarpone
125g ground almonds
375g brown sugar
200g rolled oats
100g almonds, chopped or flaked
2 1/2 tsp mixed spice
250g butter, melted
Fruit mixture (you can use any combination of fruit you would like as long as you have 1kg of total fruit)
500g feijoa, scooped out and cut in half
250g mixed berries (can use frozen if not in season)
250g Braeburn apples, peeled and cubed into small pieces (about 1cm)
3 tsp cornflour
Mascarpone, vanilla ice cream or whipped cream
1/2 tsp lemon zest
Preheat oven to 160°C. First prepare the crumble topping by placing all the dry ingredients in a large mixing bowl and stirring well to combine. Add the melted butter and mix with a wooden spoon until evenly combined.
Combine feijoa, berries and apple into large mixing bowl. Add the cornflour, sugar and lemon zest to fruit and mix thoroughly. Put the fruit mixture in a big rectangular Pyrex baking dish (23cm x 35cm). Add the crumble mixture on top and press the crumble firmly down into the fruit. You may have too much crumble mix, but I like to have a 50-50 ratio of fruit to crumble because it makes a better ratio for me when eating it.
Bake until golden and crisp - about 40 minutes. Let the crumble cool down and serve warm topped with a spoon of mascarpone, vanilla ice cream or whipped cream and garnish with a little grated lemon zest for presentation.
Store the remaining crumble topping in the fridge or freezer if necessary but I never have any left it is just personal preference.