𝐉𝐨𝐧 𝐁𝐞𝐫𝐠𝐞𝐫#Feijoas, AKA pineapple guavas, are native to New Zealand and apparently very common there, but they also grow just fine in California. The trees are super productive and we have two of them, so this time of year we get deluged with feijoas. For anyone else who may have this not-so-terrible problem, here's a #recipe for . . .
#Feijoa Crisp
2# feijoas, scooped out of their skins, weighed AFTER draining off all the free-run juice
Juice of 1 lime
1/2 cup sugar
1/4 tsp salt
1/2 tsp powdered ginger
4 tbsp + 1 tsp tapioca starch
Combine above ingredients and pour into a 9" square cake pan
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter
2/3 cup old-fashioned rolled oats
2/3 cup toasted chopped pecans
Whisk together first four ingredients. Cut in butter with a pastry cutter (or two knives). Stir in the oats and nuts. Spread over filling. Bake at 350 for 45 minutes. Cool at least a little before serving; it's actually better cold, IMHO.
Moz
Jon Sullivan
Hedgewizard 🐈
Kay 
ECMinNZ
Joanne Fisher
Eliza Turner