Guava, Apple & Nutmeg Crumble

Name: Guava, Apple & Nutmeg Crumble
Yield: 9
Ingredients: 100 g butter (cold); 100 g flour; 100 g oats; 80 g dark sugar; 1 tsp grated Grenada Gold Nutmeg; 3 to 4 guavas; 4 large apples; 100 g dark sugar; 25 g butter; 1/8 tsp ground Grenada Gold Mace (or 1 blade Grenada Gold Mace); 1 cinnamon stick (or ½ tsp Royal Cinnamon); 2 bay leaves (or ¼ tsp Ground Laurel Bay Leaves); Lemon or lime zest

Image of Guava, Apple & Nutmeg Crumble — Photo by Burlap & Barrel

Servings

Prep Time

20-25 minutes

Cook Time

25-30 minutes

"A visit to L’Esterre isn’t complete without Aunty Lauren’s guava crumble after a hearty curry lunch. Guavas are plucked from the tree next to the kitchen and preserved in her renowned guava "stew" infused with spices grown on the estate. The nutmeg crumble adds that extra warmth and depth, rounding off the spice affair."

Author:

Bobbie Garbutt

Ingredients

Nutmeg Crumble:

100 g butter (cold)
100 g flour
100 g oats
80 g dark sugar
1 tsp grated Grenada Gold Nutmeg

Filling:

3 to 4 guavas
4 large apples
100 g dark sugar
25 g butter
1/8 tsp ground Grenada Gold Mace (or 1 blade Grenada Gold Mace)
1 cinnamon stick (or ½ tsp Royal Cinnamon)
2 bay leaves (or ¼ tsp Ground Laurel Bay Leaves)
Lemon or lime zest

Directions

Preheat oven 360F.

Crumble:

Cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then mix in the oats, sugar and nutmeg.
Place the crumble on a greased or lined baking tray and bake 180 C/360 F until golden. Remove from oven and allow to cool. (Note: The crumble mix can be stored in an airtight container for several days. Break up and use as required. It’s delicious on top of yoghurt!)

Filling:

Peel and core the apples, then quarter and chop into 3 cm chunks.
Peel, halve and deseed the guavas, then chop into roughly the same size chunks as the apple.
On a medium heat, add butter to the saucepan and brown until it starts to smell nutty. Add the apples and guava into a saucepan along with the sugar, mace blade, cinnamon, bay leaves, and a few fine gratings of lemon or lime zest. Stir and cover with lid and cook for about 5 minutes, or until the fruit has softened. Remove from heat.

Finish:

Remove the mace, cinnamon stick and bay leaves (if using whole), and transfer the fruit mixture to an ovenproof baking dish. Generously scatter the nutmeg crumble on top of the fruit and bake for 5 to 10 minutes just so that everything is nicely warmed through.