My parents had a guava tree when I was a kid, and my mom would make the most fabulous desserts and breakfast breads from this unique and delicious fruit. I don’t have any of her original recipes- in fact she can’t remember following recipes for these- so I developed this fruit crisp in hopes of doing her justice. Fresh guavas can be found at many grocery stores now, however the canned variety is perfectly acceptable to use here. Be sure to remove all the seeds, as they have an unpleasant crunchy texture.
Guava Strawberry Crisp with Vanilla Ice Cream
- 1 pound strawberries
- 1 26- ounce can guavas or use 1 pound fresh if possible
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ cup instant oatmeal
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons butter softened
- Vanilla ice cream for serving
- Butter a 9x9 inch square baking dish. Wash and hull the strawberries and quarter them. Drain the guavas, reserving ¼ cup syrup, then seed them and cut into ½ inch pieces. Put the fruit in the baking dish with the syrup and 1 teaspoon vanilla.
- In a medium bowl, combine the flour, oats, cinnamon, salt and sugar. Mix in the butter 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.
- Preheat the oven to 350. Evenly distribute the streusel topping on the fruit 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.
- Serve warm with vanilla ice cream.