BY Catalina Maria - The Unimpossibles


Ready in 50 minutes | Serves 4 to 6

Hello! I am Catalina Miguel from The Unimpossibles – a blog dedicated to clean eating, wellness, travel and basically leading the good life. I’m going to help you make the most of all those feijoas that are EVERYWHERE right now! Especially if you’re in New Zealand, they’re all over the footpaths and lining the street gutters, go gather a bundle and bring them back to the kitchen, I’m going to show you how to make a ridiculously delicious crumble.

Fejoas are a bit underrated. They have a lot to offer such as; a lot of soluble dietary fibre (6.4g per 100g, 7% of RDI) which is great for regular bowel flow; the antioxidant vitamin C (32.9mg per 100g, 55% RDI) – great for boosting your immune system going into Winter; small proportions of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6, vitamin E and K, as well as minerals like calcium, magnesium, copper, and manganese.

Unlike a lot of the crumbles out in the internet-world this recipe is nutrient dense and loaded with only natural foods, so you won’t find refined sugar here. It’s also high in the lovely anti-inflammatory Omega-3s and combined with antiodidant rich organic berries, metabolism boosting medium chain fatty acids and fibre for your digestive health.

This feijoa crumble is either a healthy breakfast recipe or dessert recipe, depending on your inclination to eat crumble – om nom!


1.5kg feijoas, flesh scooped out and roughly chopped

1 cup organic mixed berries

4 tablespoons Organic Maple Syrup

½ orange, zested and juiced

¾ cup Organic Rolled Oats, Jumbo Wholegrain

¾ cup Organic RAW Whole Almonds (ground)

4 tablespoons Organic Coconut Oil, Virgin Cold-Pressed

1 teaspoon Ground Cinnamon

Pinch of Himalyan salt


Preheat your oven to 180°C.

Combine feijoas, berries, two tablespoons of the maple syrup, orange zest and juice in a medium-sized baking dish.

Combine the remaining maple syrup, rolled oats, almonds, cold pressed coconut oil, cinnamon and salt in a bowl.

Rub the coconut oil into the mixture with your finger tips, until it resembles breadcrumbs. Spoon crumble topping over the feijoa berry mixture.

Bake until the topping is golden and crunchy, this takes about 30-40 minutes.

Serve crumble with a big dollop coconut yoghurt cashew cream or dive right in like I did!