Guava Apple Crisp
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: British
Key Ingredients:
Apple
Guava
Guava juice
Refined flour
About Guava Apple Crisp
Table of Contents
Apple crisp or
crumble is a very popular British dessert and in this dish the guavas add an added flavour and texture
- Large apple, cut into small pieces and soaked in water 1
- Medium guavas, cut into small pieces 2
- Guava juice ½ cup
- Glazed cherries ¼ cup
Step 1. Preheat oven to 200º C. Grease a baking dish.
Step 2. Drain apple and put into a bowl. Add guava, guava juice, cherries, vanilla essence and cinnamon powder and mix. Add 1 tbsp refined flour mix gently till all the fruit pieces are coated.
Read MoreIngredients
- Large apple, cut into small pieces and soaked in water 1
- Medium guavas, cut into small pieces 2
- Guava juice ½ cup
- Glazed cherries ¼ cup
- Vanilla essence 1 tsp
- Cinnamon (dalchini) powder 1 tsp
- Refined flour (maida) 1 tbsp + ½ cup
- Cornflour ¼ cup
- Brown sugar ¼ cup
- Butter ¼ cup
- Milk 1 tbsp
How to Make Guava Apple Crisp (Stepwise Photos)
Method
- Preheat oven to 200º C. Grease a baking dish.
- Drain apple and put into a bowl. Add guava, guava juice, cherries, vanilla essence and cinnamon powder and mix. Add 1 tbsp refined flour mix gently till all the fruit pieces are coated.
- Take ½ cup refined flour, cornflour, brown sugar and butter in another bowl and mix till you get a crumbly mixture.
- Spread the fruit mixture in the greased baking dish evenly. Cover with the refined flour mixture.
- Keep the dish in the preheated oven and bake for 30 minutes.
- Spoon out into serving plates and serve hot.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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