Recipes
Guava, Apple & Nutmeg Crumble
"A visit to LβEsterre isnβt complete without Aunty Laurenβs 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."
Ingredients
Nutmeg Crumble:
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100 g butter (cold)
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100 g flour
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100 g oats
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80 g dark sugar
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1 tsp grated Grenada Gold Nutmeg
Filling:
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3 to 4 guavas
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4 large apples
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100 g dark sugar
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25 g butter
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1/8 tsp ground Grenada Gold Mace (or 1 blade Grenada Gold Mace)
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1 cinnamon stick (or Β½ tsp Royal Cinnamon)
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2 bay leaves (or ΒΌ tsp Ground Laurel Bay Leaves)
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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. Itβs 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.