When we were young, there was a guava tree in my grandparents’ yard. My brother, my cousins and I would climb it and sit on a branch, stuffing ourselves. What we didn’t eat, my grandmother would turn into guava jam and jelly, sweet stewed guavas (served with dumplings and salty fried fish) and steamed guava duff.

My Mom makes a great guava cobbler – a yummy mix of sweet fruit, fluffy cake and a hint of buttery crunch. Recently, I asked for a copy of her recipe. When I received it, I realized two things – how easy it is to make, and that it’s in my grandmother’s handwriting. Another great recipe from Ma’s kitchen!

Guava Cobbler

2 cups peeled, sliced guava shells (1.5 – 2 pounds guavas)*

1 tablespoon lemon juice*

1 ¾ cups sugar*

8 tablespoons (1/2 cup) butter, diced

¾ cup flour

2 teaspoons baking powder

¾ cup milk

Cook guava, lemon juice and 1 cup sugar over moderate heat until fruit softens.

(* Note: if, like me, you can’t find fresh guavas, use canned and skip the above step. Just drain and slice a 14-16 oz can of guava shells and continue below.)

Preheat oven to 350F. Put butter in a casserole dish and place in the oven to melt. In a small mixing bowl, combine ¾ cup sugar, ¾ cup flour, ¾ cup milk and 2 teaspoons of baking powder. Stir until smooth.

Pour this batter over the melted butter – do not stir. Gently spoon fruit over top – again, do not stir. (As you can see in the photo below, it’s not pretty at this stage. But have faith.)

Bake 25-30 minutes, or until cake sets and the top is golden brown.

The recipe recommends serving with brandy sauce, but we’ve always eaten this drizzled with egg sauce (beat together 1 raw egg, a few drops of vanilla and sugar to taste.) It’s also good with ice cream, especially if the cobbler is still warm.

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