Delicious dessert recipe for Spiced Guava and Coconut Crumble

1kg guavas
80ml (1/3 cup) castor sugar
2 tablespoons water
2 star anise
8 whole cloves

75g cake flour
50g brown sugar
20g desiccated coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
60g butter, cubed

How to
Preheat your oven to 200°C. Peel and quarter the guavas, removing the seeds as you go.

Put the castor sugar, water, star anise and whole cloves in a pot, then add the guavas. Stir gently over a medium heat to dissolve the sugar. You’ll notice that the guavas will start to release some juices. Allow to boil for about 5 minutes until the liquid has reduced, then take the pot off the heat and put to one side.

To make the crumble place the flour, brown sugar, coconut, cinnamon and ginger in a bowl and mix. Add the butter then, using your fingertips, rub everything together until all the butter cubes have disappeared and the mixture starts to clump.

Grease an appropriately sized oven dish (or individual ramekins if you prefer). 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.

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.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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