Feijoa Cobbler
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Photo by Nicola Galloway
Ingredients:
25 medium feijoas
1 cup of sugar (I used coconut sugar)
100g butter
1 cup self-raising flour
250ml milk
½ teaspoon vanilla
Method:
Take the frozen feijoas out of the freezer to defrost. Cut each feijoa in half and drain any excess liquid. Preheat the oven to 150⁰C. Place the drained feijoas into a baking dish and sprinkle with sugar and a little butter and allow to soften in the oven.
25 medium feijoas
1 cup of sugar (I used coconut sugar)
100g butter
1 cup self-raising flour
250ml milk
½ teaspoon vanilla
Method:
Take the frozen feijoas out of the freezer to defrost. Cut each feijoa in half and drain any excess liquid. Preheat the oven to 150⁰C. Place the drained feijoas into a baking dish and sprinkle with sugar and a little butter and allow to soften in the oven.
Cream the butter and sugar together. Next add the flour, milk and vanilla. Mix until smooth. Remove the baking dish from the oven and spoon the batter over the fruit to cover. Place back in the oven and cook for 30 minutes or until golden brown. Serve with ice cream and cream.