Guava Strawberry Crumble

Recipe by Catherine Pla

Serves 6-8

Guava Strawberry Crumble

I use this basic crumble topping for many different fruits that I might have on hand: peaches, nectarines, apples, berries, pears, etc. You can also replace some of the flour in the crumble by almonds (or other nuts) and/or rolled oats.

Fruit:

• 1⁄2 c sugar

• 3 T cornstarch

• 1 t vanilla

• 1 lb strawberries, hulled and quartered

• 1 lb guava, peeled, seeded and sliced into 1” pieces

Topping:

• 1 c flour

• 1⁄2 c sugar

• 1⁄4 c brown sugar

• 1⁄2 t cinnamon

• 8 T unsalted butter

Preheat oven to 350 and butter a shallow 2 qt. baking dish.

Toss together the fruit with the sugar, cornstarch, and vanilla. I do this directly in the baking dish, but you can also toss in a separate bowl, then transfer fruit to the baking dish.

To make topping, combine flour, sugars, and cinnamon together in a bowl. Use a pastry blender or two forks to cut butter into flour until mixture resembles chunky sand. Mix with hands to form crumbles.

Use hands to squeeze topping mixture into chunks and crumble over the fruit.

Bake about 40 minutes.

Serve warm or at room temperature. Whipped cream or vanilla ice cream is a nice addition.