Spiced guava and coconut crumble (with video)

Here in Cape Town the nights are getting longer, mornings are getting chillier and we can no longer deny that winter has arrived! While I love our beautiful summers I can’t say I mind this time of year too much, after all, it’s an excuse to unpack my scarves, light a fire and enjoy some of my favourite winter dishes that warm from the inside out.

May marks the beginning of guava season at our house. The large guava tree in our back garden is a prolific producer and its fruits have been enjoyed by family and friends (not to mention renovation crews and our resident squirrels and birds) over the years. Each year I tell myself that this year I will be more prepared, that I will collect the fruit every day and use them in all sorts of recipes… but as each winter season comes and goes other things always seem to get in the way – work deadlines, the latest home renovation, a new baby. Last week as the first delicious guavas fell from the tree I knew it was time to get to work!

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!

Edit: You can watch me making this tasty dessert on the Expresso Show by clicking HERE.

SPICED GUAVA AND COCONUT CRUMBLE

Servings: 4
Print

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.