Pies and Tarts/

Guava Apple Crisp

Cazuela de Guayaba y Manzana
From Season 3, Mexico—One Plate at a Time
Servings: 8


  • Filling:
  • 226-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
  • 1/2cup dried cherries or cranberries
  • 1/2cup guava nectar
  • 1tablespoon flour
  • 1teaspoon pure vanilla extract
  • Streusel Topping:
  • 1cup all-purpose flour
  • 1/4cup cornmeal
  • 2/3cup packed brown sugar
  • 1/2teaspoon cinnamon
  • 1/4teaspoon salt
  • 4ounces (1 stick) unsalted butter, cubed and slightly softened
  • 1 1/2tablespoons milk
  • 3/4cuppepitas, toasted and salted
  • Vanilla ice cream for serving (optional)


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.

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.

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.

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