Place the guavas, 60 ml castor sugar, cloves, wine and 250 ml water in a saucepan and simmer until tender.
Remove the guavas from the pot and place in a 20 cm pie dish or into individual ramekins and allow to cool.
Sieve the flour, baking powder and remaining sugar.
Rub in the butter until it resembles fine breadcrumbs.
Spread over the guavas and bake in a preheated 200 °C oven until golden.
Serve with whipped cream.
Instead of guavas, use apricots, peaches, rhubarb and apples.
The crumble topping freezes very well, so make a double quantity and use when needed.