I have really enjoyed creating this recipe. It is lightly spiced and has a gorgeously crunchy and golden crumble topping. I love this blend of warm spices that enhance without overpowering, and the addition of coconut which is also subtle but compliments the fruit nicely. Whatever season it is where you are, I hope you will enjoy this guava crumble too!
SPICED GUAVA AND COCONUT CRUMBLE
For the stewed guava:
- 1 kg guavas
- 1⁄3 cup castor sugar
- 2 tbsp water
- 2 star anise
- 8 whole cloves
For the crumble topping:
- 75g cake flour
- 50g brown sugar
- 20g desiccated coconut
- ½ tsp cinnamon
- ¼ tsp ginger
- 60g butter, cubed
1.) Preheat your oven to 200ºC. Peel and quarter the guavas, removing as many seeds as you can as you go.
2.) Place the castor sugar, water, star anise and whole cloves in a pot. Add the guavas. Stir gently over a medium heat to dissolve the sugar. You will notice that the guavas will start to release some juices. Allow to simmer for 5 minutes until the liquid has reduced, then take the pot off the heat and set aside.
3.) To make the crumble: place the flour, brown sugar, coconut, cinnamon and ginger in a bowl and mix. Add the butter, then use your fingertips to rub everything together until the mixture resembles breadcrumbs and starts to clump.
4.) Grease an oven dish (or four ramekins) big enough to fit the stewed guavas. Remove the whole cloves and star anise from the guava pot, then tip the guavas and syrup into the dish. Sprinkle the crumble mixture over the fruit in an even layer.
5.) Bake in the oven for 30 minutes or until the crumble is golden and the syrup is bubbling up the sides of the dish. Serve warm with vanilla custard or cream.