The flavor of sapodilla is often compared to brown sugar, caramel and pears. They’re outstanding, yet often overlooked.
Keep a look out for them in Florida farmer’s markets. They make a great substitute in desserts that call for fruit that don’t grow in Florida. You can reduce the sugar in the recipe because these are so exceptionally sweet.
This crumble is a good place to start. It’s easy to throw together. When the top begins to brown and the filling bubbles it smells like a pastry that took hours. Warm caramelized brown-sugary sapodilla crumble does not need a scoop of vanilla ice cream on top. I think it’s gilding the lily, but it makes some people very happy.
- 2 1/2 cups peeled and seeded sapodilla
- 3/4 cup flour
- 1/2 cup oats
- 1/2 cup raw cashew pieces, lightly toasted
- 1/3 cup melted butter
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
In a mixing bowl, combine the flour, cashews, oats, remaining sugar, brown sugar, salt, cinnamon and nutmeg. Stir in the melted butter. Refrigerate this mixture for 20 minutes.
Butter a deep-dish pie pan or 8×8 baking pan.
Heat the oven to 375.
Sprinkle the sapodilla with cornstarch and 1 tablespoon of sugar and mix it together gently so the fruit doesn’t break apart. Pour into the prepared baking dish.
Remove the mixture from the refrigerator and break it apart with a fork, allowing for large and small crumbles. Sprinkle the crumbles evenly over the sapodilla mixture.
Bake for 35-40 minutes, or until the top begins to turn golden brown.
Remove from the oven and allow to cool for 10 minutes before serving.