Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Desserts

Guava Apple Crisp

Cazuela de Guayaba y Manzana

Serves 8

From Season 3 of Mexico - One Plate at a Time     

Ingredients

Filling
2  26-ounce jars of guavas in syrup, drained, seeded and cut in 1/2-inch pieces
3 apples (preferably MacIntosh), peeled and cut in 1/2 inch pieces
1/4 cup dried cherries or cranberries
1/2 cup guava nectar
1 tablespoon flour
1 teaspoon pure vanilla extract

Streusel Topping
1 cup all-purpose flour
1/4 cup cornmeal
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, cubed and slightly softened
1 1/2 tablespoons milk
3/4 cup toasted, salted pepitas (pumpkinseeds)
Vanilla ice cream for serving (optional)

Directions

1.   The filling.   Heat the oven to 375 degrees. In a large bowl, thoroughly combine the guavas, apples, dried cherries or cranberries, guava nectar, flour and vanilla. Divide evenly among eight 4 to 5-inch individual ovenproof serving dishes.

2.   The streusel topping.   Place the flour, cornmeal, brown sugar, cinnamon and salt in a large bowl. Mix until thoroughly blended. Add the butter. Use a fork or back of a spoon to work the butter into the dry ingredients. Dribble in the milk and sprinkle with pepitas. Mix to combine. The mixture should hold together, but still be a little crumbly. Top each of the individual dishes of filling with about 1/2 cup of the streusel topping.

3.   Finish the crisps.   Bake in the lower third of the oven until the streusel topping is crisped and golden, 25 to 30 minutes. Serve warm, or let cool completely and reheat before serving. Top with vanilla ice cream if desired.

Recipes