Cherry Guava & Apple Crumble

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My Cherry Guava is still dripping with fruit and there’s only so much cordial I can drink – even with vodka. I came up with an apple and cherry guava crumble which is pretty damn delicious. The recipe is a basic apple crumble – the difference is the cherry guava pulp poured over the apples. The taste difference is quite marked – piquant with a mildly mouth puckering tartness – and the colour is beautiful, the guavas turn the apples pale pink.
 To make the cherry guava pulp:

One colander full of cherry guavascherry

Two tablespoons of sugar

One cup of water

Place all the ingredients into a large saucepan and bring to the boil.

Boil until soft and mushy, about 20 minutes.

Keep stirring to make sure it doesn’t stick or boil dry, add more water if needed. It should be a thick, pulpy mass.

Strain through a sieve to get rid of all pips and skins.

You should be left with a gorgeous, thick, pink pulpy liquid.

Apple Crumble Recipe

Crumble

300 grams plain flour

175 grams unrefined brown sugar (any sugar will do)

200 grams butter, softened at room temperature

Filling

450 grams apple peeled, cored and cut into pieces. (Tinned is way easier and works fine too)

1 tablespoon brown sugar

1 tablespoon plain flour

Couple of cloves

Pinch of cinnamon

Method

Pre-heat oven to 180C

Make the crumble by combining the flour and sugar in a large bowl, add the butter in small cubes, rub into the flour mixture until it resembles breadcrumbs.

Place the apples in a large bowl and sprinkle over the sugar, flour, cloves and cinnamon. Stir well being careful not to break up the fruit.

Grease a 24cm ovenproof dish. Spoon the fruit mixture into the bottom, then pour over the cherry guava pulp. Sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Pink pulp bubbles to surface

Pink pulp bubbles to surface

The pink pulp will bubble to the surface in parts, see pic.

Serve, either hot or cold, with thick cream.

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14 Responses to “Cherry Guava & Apple Crumble”


  1. 1 shoreacres April 6, 2009 at 2:07 pm

    Oh, gosh. I’m ready for a serving right now! and trying to think, “What could I use as a substitute for the cherry guava?”
    Cherries might do, but first I need to make a run to our whole foods market to see if they might have guava in stock. I can get good papaya there from time to time, so perhaps…

    Of course, the first thing I thought of when I saw the topic was Bob Marley’s wonderful song, Guava Jelly. Here’s a great Hawaiian cover by the Crater Boys – Marley meets mahalo, so to speak. http://www.youtube.com/watch?v=99sPvjG6YM8

    • 2 Jeannine April 6, 2009 at 3:03 pm

      Great thing about Crumble – you can be creative, just use apples as a base. Tarter fruits work really well, contrasting with the sweet crumble. What about some of the berry family – raspberries or youngberries? Linda, your idea of cherries sounds great, would look really pretty too. Thanks for the great link, Fab!!

  2. 3 Recipe man April 6, 2009 at 2:33 pm

    i love a good crumble.i made my first crumble after seeing it on “the naked chef” but now a few years later i make many kinds.

    looks great!
    thanks

  3. 4 Paul April 7, 2009 at 8:30 am

    That would be very nice while sailing on the boat. Your header image is perfect and the dessert was delicious.

  4. 6 Rooster April 15, 2010 at 7:51 pm

    This sounds amazing! I am going to try it tomorrow. Thanks so much for the great recipe!

  5. 7 Jeannine April 16, 2010 at 5:34 am

    Hey there Rooster – enjoy making it, and eating it! Can always tell when the cherry guava is laden with fruit, I get lots of hits on my crumble recipe! Seems to be one of those fruits that no one is really sure what to do with.

  6. 8 AJ,AK April 16, 2010 at 9:42 pm

    Wish I’d googled this before making th 3rd batch of guava jelly! But why plant cherry guavas in South Africa when you can grow the real, big, ones?

  7. 9 Jeannine April 17, 2010 at 8:30 am

    Haha! I also got sick of making the jelly, googled for cherry guava recipes and came up with nothing. That’s when, out of desparation, I rustled up the crumble.
    Yesterday I googled again and the only hit I got was my own recipe. Seems there is a dearth of things to do with cherry guavas – let me know if you come up with anything!
    You’re right, we can grow the big ones. My cherry guava is old and sprung up years ago unasked, probably a seed dropped by a bird.
    Now that it’s here, and very fecund, I have to find things to do with the endless supply of fruit!

  8. 10 Darkdamsil March 12, 2012 at 6:43 am

    Love the crumble recipie. Will be trying it tomorrow. I also have a pineapple guava tree, do you think that they could be used in a crumble also? I was also thinking of making a syrup that could be poured over a pavlova in addition go something sweet like berries or as,a topping for vanilla ice cream.:-) lots of experimenting to do!

  9. 12 Chonaire Huriwai April 19, 2012 at 12:27 am

    5 minutes left to go in the oven and it is smelling B-E-A-utiful!!! Thanks for the fabulous recipe. 🙂 🙂

  10. 13 David johnstone May 22, 2012 at 2:12 pm

    Hi! Tried your crumble recipe, absolutely decadent! The cordial was divine, and i’ve just finished a batch of cherry guava wine, and thought if u got time, you may like to try it…. I took a large bag of fruit, added a sachet of yeast, half kilo sugar and water, and a cup of vodka for good measure, waited 5 days, added another yeast and half kilo sugar, left another 4 days, and it’s come out like guava juice, but more like breakfast Punch or gummy berry juice! Thanks for your recipes, they gave me fresh inspiration in the kitchen!

  11. 14 David John Johnstone May 23, 2012 at 6:57 am

    Hi, David again, You can look up chilean guavas, they are the same thing, more recipes (very few…!)….
    Regards


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