Desserts

Guava and coconut crumble

serves 6

  • 8 fresh guavas, peeled and quartered
  • 110 g (140 ml) caster sugar
  • 5 ml vanilla essence
  • 50 g (60 ml) caster sugar
  • 70 g (125 ml) cake flour
  • 100 g (110 ml) cold butter
  • 80 g (250 ml) desiccated coconut
  • 100 g almond flakes

Preheat oven to 180 ºC. Combine guavas, 110 g caster sugar and vanilla essence in a mixing bowl. Transfer into a buttered oven dish of 30 cm. Combine 50 g caster sugar and flour in a mixing bowl. Rub the butter into it until crumbly. Add coconut and almonds and mix. Spoon mixture onto guavas and bake for about 40 minutes until golden brown and crisp. Serve with cream.