Ingredients with Measurements:
- 4 cups of cattley guavas, peeled and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of rolled oats
- 1/2 cup of all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, chilled and cubed
Special equipment needed:
- 9-inch baking dish
- Mixing bowls
- Pastry cutter or fork
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the sliced cattley guavas, granulated sugar, 1/4 cup of all-purpose flour, ground cinnamon, ground nutmeg, and salt. Mix well.
3. Transfer the mixture to a 9-inch baking dish.
4. In another mixing bowl, combine the rolled oats, 1/2 cup of all-purpose flour, brown sugar, and unsalted butter. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
5. Spread the crumble mixture over the cattley guava mixture.
6. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the cattley guava mixture is bubbling.
7. Remove from the oven and let it cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 340
- Total fat: 15g
- Saturated fat: 9g
- Cholesterol: 40mg
- Sodium: 120mg
- Total carbohydrates: 51g
- Dietary fiber: 4g
- Sugars: 34g
- Protein: 3g
Substitutions for ingredients:
- Cattley guavas can be substituted with regular guavas or any other fruit of your choice.
- Rolled oats can be substituted with quick oats or chopped nuts.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Brown sugar can be substituted with granulated sugar or honey.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Add a teaspoon of vanilla extract to the crumble mixture for extra flavor.
- Mix in some chopped nuts or coconut flakes to the crumble mixture for added texture.
- Serve with a scoop of vanilla ice cream or whipped cream on top.
Tips and tricks:
- Make sure to peel and slice the cattley guavas evenly for even cooking.
- Use chilled butter for the crumble mixture to ensure a flaky and crispy topping.
- You can adjust the amount of sugar according to your taste preference.
Storage instructions:
- Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crumble in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the cattley guava crumble in individual ramekins for a more elegant presentation.
- Top with a sprinkle of cinnamon or powdered sugar for added color.
Garnishes:
- Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Vanilla ice cream or whipped cream can be served on the side.
Troubleshooting advice:
- If the crumble topping is too dry, add a tablespoon of melted butter or oil to moisten it.
- If the crumble topping is too wet, add a tablespoon of flour or oats to thicken it.
Food safety advice:
- Make sure to wash and peel the cattley guavas thoroughly before using them in the recipe.
Food history:
- Cattley guavas are native to South America and were introduced to Hawaii in the 1800s.
Flavor profiles:
- The cattley guava crumble has a sweet and tangy flavor with a crispy and buttery topping.
Serving suggestions:
- Serve the cattley guava crumble warm with a scoop of vanilla ice cream or whipped cream on top.
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