Musings of art, truths and subsistence living
AppleCinnamonCherryGuavaCustardPastrywithCrunchyCoconutCrumble. Phew! Try saying that ten times. A tongue twister. I’ve called this mouthwatering desert simply, The Crumble.
When our cherry guava trees were dripping with fruit and there’s only so much jam I can make, I came up with this recipe which, if I may say so, turned out to be pretty damn awesome.
First, you need to get hold of some cherry guavas. But you can use anything here – cherries, strawberries, blueberries etc. I placed a colander full of the small fruit into a blender to make the puree.
NB: Cherry guavas are traditionally a difficult fruit to work with due to their tiny, hard seeds. So I removed the seeds by pouring the puree into a strainer over a bowl, to catch the seeds and leave me with a smooth thick puree. If you’re using cherry guavas for this recipe, this part is the most time consuming, but totally worth it.
The Crumble Recipe
300 grams plain flour (I use 60:40 wholemeal to white flour)
100 grams unrefined brown sugar
200 grams butter, softened at room temperature (I use an olive spread, dairy free)
3 tbsp dessicated coconut
Combine the flour, sugar and coconut in a large bowl, add the butter in small bits, rub into the flour mixture until it resembles breadcrumbs. Set aside.
3 apples, cored and cut into pieces. (I use the royal gala variety)
1 tbsp brown sugar
1 tbsp butter (or olive spread)
Pinch of cinnamon
Place the apples in a saucepan with the sugar, butter and cinnamon. Stir well over low heat being careful not to break up the fruit. Set aside.
4 free range egg yolks
300 ml soy or oat milk
1/4 cup brown sugar
1 tsp vanilla essence
2 tbsp plain flour
Place egg yolks and sugar into saucepan, mix until combined. Over a low heat, add flour, and milk and gently beat until desired thickness. Set aside.
Grease a 10 inch ovenproof dish. Place a layer of puff pastry sheet into the dish. Spoon the apple filling into the bottom, then pour over the cherry guava puree. Layer 1 cm strips of puff pastry criss crossed on top. Pour custard mixture on top. Finally, sprinkle the coconut crumble on top.
Bake in the oven for 30 minutes until the crumble is browned.
Let cool or, serve immediately.
If you really wanted to, you can pour some more custard on top.