Recipes

Snuggle up on a Rainy Day With our Guava Cheese Crumble

June 9, 2018

Summer’s finally come to a close, with most days having involved at least one heavy downpour in the past couple of weeks. The season calls for staying at home in your PJ’s and curling up to a warm, homey dessert, like a classic crumble. Consisting of fruit, spiked with sugar and spices, then topped with a rough-mixed “crumble” of flour, sugar, and butter before going into the oven, this dessert of British origins as unpretentious (and foolproof) of a sweet meal-ender as you can get. Crumble also lends well to adaptation: though versions in the West are often made with apples, pears, berries, or stone fruit, those being what they have available to them, the Philippines is abundant with its own wide array of local fruit—giving you a ton of options as your canvas.

Using guapples in a crumble is a great way to reveal its soft side.

Here we make a crumble using one of the most popular and unique fruits of the land: guapples, a non-seasonal, improved variety of guava with a mellowed-down dose of its mother fruit’s distinctive tart, vibrant profile. Though firm and crunchy when fresh (similar to European pears), cooking them gets their flesh to a softer, more buttery consistency while releasing their juices and bringing out their inherent floral aroma. And inspired by the well-favored pairing of guava and cheese, we mix in kesong puti to the crumble topping, adding both a savory spin and a chewy, squeaky quality that’s great against their crisp, buttery body. Scoop it into bowls or mugs (with ice cream if desired, but it’s great as is), find a warm spot, and tuck in.


Guapple Cheese Crumble

  • Serves: 4-6 servings
  • Active time: 20 mins
  • Total time: 1.5 hours
  • Difficulty: Easy

INGREDIENTS

  • 5-6 large guapples, sliced into wedges
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 tsp. salt
  • 1 ½ cups flour
  • ½ cup white sugar
  • ½ cup butter, softened
  • ½ cup kesong puti, crumbled and dried

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. In a large bowl, combine guapples, white sugar, brown sugar, and salt.
  3. Place guapples into a deep baking dish and set aside.
  4. In a separate bowl, combine the flour and white sugar.
  5. Add in the softened butter and knead the butter into the flour until a crumbly dough starts to form.
  6. Add the kesong puti and gently stir it into the crumble.
  7. Place the crumble over the sugared guapples and place in the oven until the top is golden and the guapples are soft and syrupy, about 30-40 minutes.
  8. Remove from oven and serve warm.
Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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