Feijoa and Apple Crumble

• ½ cup Edmonds Standard Grade Flour (75g)
• ¼ cup rolled oats (30g)
• ¼ cup desiccated coconut (25g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• ½ tsp mixed spice or ground cinnamon
• 75g butter
• 5-6 Granny Smith apples
• 2 Tbsp Chelsea Golden Syrup
• 2 Tbsp Chelsea Raw Sugar or Demerara Sugar

• 4 cups peeled, thinly sliced apples (4-5 apples)
• ¼ cup Chelsea Caster Sugar (56g)
• ½ tsp mixed spice
• ¼ cup water (60ml)

Crumble Topping

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 75g butter (cold and cut into cubes)

• 1 cup chopped fresh feijoas (275g)
• 75g butter
• 2 eggs
• ¾ cup Chelsea White Sugar (170g)
• 2 cups Edmonds Standard Grade Flour (300g)
• 2 tsp Edmonds Baking Powder
• ½ cup Meadow Fresh Original Milk (125ml)

Topping

• 2 Tbsp Chelsea Demerara Sugar
• 1 ½ tsp cinnamon

• 1 cup peeled, chopped feijoas (275g)
• 1 cup Chelsea White Sugar (225g)
• 125g butter, melted and cooled slightly
• 1 large egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Soda
• 1 tsp ground ginger
• 1 cup sultanas (160g)
• 2 Tbsp sliced crystallised ginger

• 1kg peeled, diced feijoas
• 1kg Chelsea Jam Setting Sugar
• 1 lemon, zest and juice

• 4 large (750g) granny smith apples
• ¼ cup Chelsea Caster Sugar
• 2 tbsp water
• 1 cinnamon stick
• 1 x 5cm strip orange rind
• 1 bunch (650g) rhubarb, trimmed
• ¾ cup rolled oats
• ½ cup plain flour
• 80g butter, diced
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup shredded coconut
• Ice-cream, cream or yoghurt, for serving

• 100g butter
• ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 2 cups rolled oats
• ½ cup coconut
• 1 tsp ground ginger
• 4 large Granny Smith apples

Pastry

• 3 Tbsp Chelsea Caster Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ¼ tsp salt

Filling

• 400g feijoa flesh (approximately 12 feijoas)
• 2 Tbsp lemon juice
• ½ cup water
• 6 Tbsp Edmonds Fielder's Cornflour
• 4 egg yolks
• ¾ cup Chelsea Caster Sugar
• 50g butter
• 1 Tbsp finely grated lemon zest

Meringue Topping

• 4 egg whites
• 1 cup Chelsea Caster Sugar

• 4 apples, peeled and diced
• 12 medium to large ripe feijoas, flesh only
• 1 onion, finely diced
• 1 teaspoon finely chopped or crushed fresh ginger
• 6 whole cloves
• 1 teaspoon yellow mustard seeds
• 1 teaspoon mixed spice
• 1 ½ cups white or cider vinegar
• 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar

Berry and apple mixture

• 410g canned pie apples, drained
• 400g canned berry combo, drained
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• ½ cup Chelsea Caster Sugar

Crumble

• ½ cup plain flour
• ¼ cup Chelsea Soft Brown Sugar
• 60g butter, diced
• 1 tsp ground cinnamon
• ⅓ cup hazelnuts, chopped

• Chelsea Icing Sugar, for dusting
• Thick cream, to serve

• 1C feijoa's pulp
• 1C boiling hot water
• 1C Chelsea White Sugar
• 50g butter
• 1 egg, beaten
• 2C self-raising flour
• 1tsp baking soda

• 4 cups water
• 2 cups Chelsea Raw or White Sugar
• 4 cinnamon sticks
• 4 star anise
• 8 cardamom pods or whole cloves
• 2-2.5 kg fresh feijoas (depending on size)

CUPCAKES

• 225g butter, softened
• ¾ cup Chelsea Soft Brown Sugar
• 3 eggs
• 1 ½ cups Edmonds Self Raising Flour
• ¼ cup cocoa powder
• 1 cup topped, tailed and finely diced feijoas (with skin on)
• ¾ cup chocolate chips

MOUSSE ICING

• 1 cup feijoa flesh
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp lemon juice
• ¼ cup water
• 1 ½ Tbsp Edmonds Fielder's Cornflour
• 1 cup Meadow Fresh Cream
• ¼ cup Chelsea Icing Sugar 

Base

• 250g Anzac biscuits
• 75g butter, melted

Topping

• ¼ cup plain flour (38g)
• 35g butter, cubed or grated
• Chelsea Soft Brown Sugar (about 2 Tbs)
• 2 Tbsp rolled oats
• ¼ tsp ground cinnamon

Filling

• 500g cream cheese, softened
• Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
• 100g white chocolate, melted
• 2 eggs
• ¾ cup sour cream (188g)
• 2 tsp plain flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 small Granny Smith apples

• 10 ripe medium-sized feijoas
• 3 cooking apples
• 600ml water
• 600g Chelsea White Sugar 

SALTED CARAMEL SAUCE

• ¾ cup cream (190ml)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• 120g butter
• 1 tsp sea salt

APPLES

• 1kg Granny Smith apples (approximately 8 apples)
• 1 Tbsp plain flour

CRUMBLE

• 1 cup plain flour (150g)
• 1 cup quick cook oats (120g)
• ¾ cup Chelsea Dark Cane Sugar (150g)
• ½ tsp baking powder
• 120g butter, melted

Fruit Base

• 5 large sized Granny Smith apples, peeled & cored
• ½ teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons Chelsea White Sugar

Crumble Topping

• ⅓ cup rolled oats
• 2 tablespoons Chelsea White Sugar
• ⅓ cup plain flour
• ⅓ cup flaked coconut
• ¼ cup flaked almonds
• 50g reduced - fat dairy spread, melted

• ½ cup Chelsea Caster Sugar
• 125 g Butter
• 1 tsp Vanilla essence/extract
• 2 Eggs
• 2 cups Self raising flour
• 8 Feijoas, peeled and thickly sliced
• ½ cup Almond flakes
• 1 to decorate Chelsea Icing Sugar

• 15 Feijoas, scooped out, approx 250g
• 1 Tbsp Lemon juice
• 2 Eggs
• 2 Egg yolks
• 150 g Chelsea Caster Sugar
• 100 g Unsalted butter

• 1kg Chelsea White Sugar
• 500ml water
• juice of 2 lemons
• 20 medium sized feijoas, peeled 

• 225gm butter
• ¾ cup Chelsea Soft Brown Sugar
• 3 eggs
• 1 ½ cups self-raising flour
• 1 ½ tbsp cocoa
• ¾ tsp ground cinnamon
• 2 cups feijoas, topped, tailed and diced with the skin on
• 1 ¼ cup chocolate chips

• ¼ cup Chelsea White Sugar
• 4 Cloves, whole
• 1½ cups Rosé wine, or gewurtzraminer
• 2 Star anise
• 1 Vanilla pod
• 8 Feijoas

• Crumble

• ¼ cup butter melted 
• ½ cup quick oats
• 2 tablespoons Chelsea Soft Brown Sugar
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 1 teaspoon cinnamon
• pinch of salt

• Apple filling

• 2 apples chopped bite size
• 1 tablespoon flour
• 1 tablespoon lemon juice
• 1 tablespoon Chelsea Soft Brown Sugar
• 2 tablespoons chopped walnuts
• option to add cinnamon, nutmeg or all spice

• 1 cup peeled, chopped feijoas (275g)
• 1 cup boiling water (250ml)
• 1 cup Chelsea White Sugar(225g)
• 50g butter
• 1 egg
• 2 cups Edmonds Standard Grade Flour (300g)
• 2 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda

• 125g butter
• ¾ cup Chelsea White Sugar
• 2 eggs
• 1 ½ cups mashed feijoa pulp
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Original Milk
• 2 cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

ICING (optional)

• 2 cups Chelsea Icing Sugar
• 50g butter, softened
• Juice of 1 small lemon
• 3-4 Tbsp hot water

• 1kg Chelsea Jam Setting Sugar
• 1kg skinned and chopped feijoa flesh
• 1 Tbsp chopped crystallised ginger
• A knob of butter

Crumble Topping

• 3/4 cup Edmonds Standard Grade Flour
• 1/2 cup Chelsea Raw Sugar
• 1/4 cup rolled oats
• 1 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 80g butter, melted
• 1 red apple

Cake

• 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
• 60g butter, softened
• 2 eggs
• 2/3 cup unsweetened Greek yoghurt
• 2 Granny Smith apples

Caramel Sauce

• 1 cup Chelsea Raw Sugar
• 60g butter, roughly chopped
• 1 1/2 Tbsp Chelsea Golden Syrup
• 1/4 tsp salt
• 150ml cream
• thickened cream, to serve

Fruit

• 5 large Granny Smith apples, peeled and cored (900g)
• 20g butter
• 1/2 cup Chelsea Icing Sugar (75g)
• 1/2 tsp ground cinnamon
• 1 cup frozen raspberries (135g)

Crumble Topping

• 1/2 cup Chelsea Icing Sugar (75g) 
• 1/3 cup plain gluten-free flour (47g)
• 2/3 cup coconut flakes (30g)
• 1/2 cup sliced almonds (45g)
• 50g butter, melted