This dish was inspired Rachel Ufer, who loves apple crisps so of course, I added a Latin twist. Many of my dishes come from everyday conversation with people I speak to so feel free to make a suggestion of something you would like to see. Enjoy!
The pectin in apples lowers LDL (“bad”) cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent. Mangos are rich in amino acids, vitamin C and E, flavonoids, beta carotene, niacin, calcium, iron, magnesium and potassium. No wonder it’s known as the “King of Fruit”. Guavas are a great source of vitamins, fibers as well as minerals and are extremely rich in vitamin C; oranges greatest competition. Among many other things, guava are known to strengthen the digestive system and even disinfects at the same time. Finally, a dessert that is totally good for you!
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- 3 medium tart cooking apples, thinly sliced
- 2 fresh mangos, chopped
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup quick-cooking or old-fashioned oats
- ⅓ cup butter or margarine, softened
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pumpkin spice
- Light whipped cream or frozen yogurt, if desired
- Heat oven to 375 degrees. Grease bottom and sides of 8-inch square pan or a pie dish with butter or margarine.
- Peel and remove seeds from guava fruit. Then push through using a sieve. We used a garlic press.
- Combine apples, mangos and guava and pour onto baking dish.
- In a medium bowl, stir remaining ingredients except butter until well mixed.
- Add melted butter and mix well.
- Sprinkle sugar and oats mixture over fruit and bake for 30-45 minutes.
- Apples should be tender when pierced with a fork.
- Serve warm with whipped cream or frozen yogurt.
Note: If after 30 minutes, the sprinkle mixture starts to brown, cover with foil until the apples are fork tender.