Feijoa Crumble | New Zealand-Style Oat-Topped Dessert

Preheat the oven to 180°C / 355°F. Mix the flour, oats, brown sugar, ginger, and salt in a bowl. Add the cold butter in 1 cm cubes and rub it in with your fingertips until pea-size clumps form. If the butter starts to melt in your hands, chill the bowl for 5 minutes; melted butter turns the crumb mixture into dough.

Pour the lemon juice into a wide bowl. Halve the feijoas lengthwise and use a 4 ml measure to scoop the flesh close to the skin directly into the lemon juice. Every few fruits, turn the bowl to coat the flesh with lemon. Discard the skins and cut the larger pieces into 2 cm cubes.

Toss the feijoa flesh with the granulated sugar and cornstarch, then spread it evenly in a 22 × 22 cm or 1.5-liter ovenproof dish.

Scatter the crumble evenly over the fruit without pressing it down; steam escaping through the gaps between the clumps crisps the topping, while pressed-down crumbs absorb the fruit juices and turn soggy.

Bake on the middle rack for 35 minutes. It is ready when the topping is deep golden brown and the fruit juices bubbling around the edges are thick and slow. If the juices are still thin and clear, bake for 5 minutes more.