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Peel the feijoas with a sharp knife.
Cut in thick slices.
Put the feijoa slices into a bowl and set them aside for later use.
Melt the butter and put it into a large bowl.
Add the sugar, the egg, and the vanilla extract and whisk thouroughly.
Add 1 cup of the flour as well as the ground almonds. Mix together with a wooden spoon.
Gradually add the last flour. Use your hands to bring the dough together.
Grease your baking dish with butter.
Fill with ⅔ of the dough and press evenly down with your fingertips.
Add the feijoa slices on top and spread them out.
Top the feijoas with the remaining dough as crumbles.
Bake at 180 Degrees Celcius/350 Degrees Fahrenheit for 25 minutes or until the crumbles are golden brown. I use the convection/fan-forced setting.
Serve while still warm with custard or vanilla ice cream