Guava Strawberry Crisp with Vanilla Ice Cream

Guava Strawberry Crisp with Vanilla Ice Cream

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Fresh guavas are not always easy to come by, and using canned in this recipe works beautifully. Growing up, we had a guava tree, and my mother would make the most amazing desserts, such as a fresh guava clafoutis that I still dream about. Here, I balance their distinctive flavor with strawberries, whose tartness, acidity and texture are the perfect complement, especially beneath a buttery, crunchy crumble. Serve warm with vanilla ice cream.
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Servings 8

Ingredients
 

  • 1 pound strawberries
  • 26- ounce can guavas
  • 1 teaspoon vanilla
  • 1 cup (125 grams) all-purpose flour
  • ½ cup rolled oats
  • 2/3 cup ( 135 grams) brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • Vanilla ice cream for serving

Instructions
 

  • Butter a 9×9 inch square baking dish and preheat your oven to 350 F.
  • Hull the strawberries and cut them into quarters. Drain the guavas, reserving ¼ cup syrup, then cut them in half and remove the seeds. Cut the guavas into ½-inch pieces, then put the the strawberries and guavas in the prepared baking dish with the reserved syrup and 1 teaspoon vanilla.
  • Combine the flour, oats, cinnamon, salt and sugar in a medium bowl. Add the butter and mix with your hands until the flour is crumbly and some large clumps form. At this point you can refrigerate the fruit and the topping separately for up to 6 hours.
  • Evenly distribute the streusel topping on top of the fruit. Place in the preheated oven and bake for 40-45 minutes. If it starts to get too brown turn the heat down and cover with foil until it is finished baking.
  • Remove from the oven and let cool for 5-10 minutes. Serve warm with vanilla ice cream.
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Fresh guavas are not always easy to come by, and using canned in this recipe works beautifully. Growing up, we had a guava tree, and my mother would make the most amazing desserts, such as a fresh guava clafoutis that I still dream about. Here, I balance their distinctive flavor with strawberries, whose tartness, acidity and texture are the perfect complement, especially beneath a buttery, crunchy crumble. Serve warm with vanilla ice cream.

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