
Summer’s finally come to a close, with most days having involved at least one heavy downpour in the past couple of weeks.

Using guapples in a crumble is a great way to reveal its soft side.
Here we make a crumble using one of the most popular and unique fruits of the land: guapples, a non-seasonal, improved variety of guava with a mellowed-down dose of its mother fruit’s distinctive tart, vibrant profile. Though firm and crunchy when fresh (similar to European pears), cooking them gets their flesh to a softer, more buttery consistency while releasing their juices and bringing out their inherent floral aroma. And inspired by the well-favored pairing of guava and cheese, we mix in kesong puti to the crumble topping, adding both a savory spin and a chewy, squeaky quality that’s great against their crisp, buttery body. Scoop it into bowls or mugs (with ice cream if desired, but it’s great as is), find a warm spot, and tuck in.
Guapple Cheese Crumble
- Serves: 4-6 servings
- Active time: 20 mins
- Total time: 1.5 hours
- Difficulty: Easy
INGREDIENTS
- 5-6 large guapples, sliced into wedges
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp. salt
- 1 ½ cups flour
- ½ cup white sugar
- ½ cup butter, softened
- ½ cup kesong puti, crumbled and dried
INSTRUCTIONS
- Preheat oven to 375F.
- In a large bowl, combine guapples, white sugar, brown sugar, and salt.
- Place guapples into a deep baking dish and set aside.
- In a separate bowl, combine the flour and white sugar.
- Add in the softened butter and knead the butter into the flour until a crumbly dough starts to form.
- Add the kesong puti and gently stir it into the crumble.
- Place the crumble over the sugared guapples and place in the oven until the top is golden and the guapples are soft and syrupy, about 30-40 minutes.
- Remove from oven and serve warm.