Feijoa crumble with vanilla mascarpone

Ingredients

1 kg	Feijoa (Main)
2 Tbsp	Golden syrup
½ cup	Plain flour
100 g	Rolled oats
100 g	Desiccated coconut
100 g	Soft brown sugar
70 g	Unsalted butter, chilled, cut into small cubes
1 tsp	Mixed spice
200 g	Mascarpone
1 tsp	Caster sugar
1	Vanilla pod, seeds scraped
1 serving	Freeze-dried fruit, or fresh berries to serve
1 serving	Mandarin, segments, to garnish

Directions

1. Heat oven to 180C and grease a baking dish.
2. Cut each feijoa in half and use a spoon to scoop out the flesh in to a bowl. Drizzle golden syrup on the feijoas and arrange them into the baking dish.
3. Put the flour, oats, coconut, brown sugar and butter and mixed spice in a food processor and pulse until you get a crumbly mixture; you can also use your hands and mix the crumble in a bowl.
4. Spread the crumble mix on the feijoas. Place in the oven and bake for 40-45 minutes until the crumble is crunchy.
5. Mix the mascarpone with the caster sugar and vanilla seeds.
6. To serve, garnish the crumble with freeze dried or fresh berries and mandarin segments and enjoy with a spoonful of vanilla mascarpone.