One-Can Guava Cobbler
A tropical twist on the Southern summer classic—made easy with just one can of guava.
Who doesn’t love a warm, comforting bowl of peach cobbler during the summer? It’s golden, gooey, sweet, and just a bit tangy, topped with cold vanilla ice cream melting into the crispy edges? Bliss. But what if we could give that Southern classic a tropical upgrade?
That’s where guava comes in.
I grew up with a guava tree in my backyard in Zimbabwe, and despite being surrounded by its sweet, fragrant fruit, I never thought to use it in desserts, not even jam. Where I’m from, guava was more of a snack or juice ingredient than anything else. But after moving to the U.S., I realized that guava doesn’t get nearly enough love, especially outside of Caribbean or Latin cuisine.
This cobbler changes that.
We’re taking the soul of a traditional cobbler and infusing it with tropical flavor using just one can of guava (though feel free to double or triple the recipe if you're feeding a crowd). It's sweet, buttery, warmly spiced, and perfect served hot with a generous scoop of vanilla ice cream.
Trust me: if you like peach cobbler, you’re going to love this.
This recipe serves 2 generous portions, or just 1 if you're having a me time moment. No judgment. Dig in.
Tips & Variations
Want more topping? Just double the batter recipe for a thicker, cakier crust.
Like it tangier? Add more lemon juice or a pinch of lime zest to the guava filling.
You can substitute fresh guava (peeled, seeded, and sliced) if you have access to it, just add more sugar and liquid.
This is for guava of course but you can experiment with berries, apples and cherries (or go traditional with peaches, and some fruit you’ll want to cook down first with the filling).
One-Can Guava Cobbler
Give your classic Southern peach cobbler a tropical twist with this easy guava cobbler recipe, made with just on3 can of guava! Sweet, buttery, and warmly spiced, it’s the perfect summer dessert served hot with vanilla ice cream. A unique fusion of Caribbean flavor and Southern comfort that’s simple, nostalgic, and unforgettable.
Ingredients
- 1 tablespoon butter, melted (for greasing the pan)
- 1 can guava in syrup (I used Koo's, 410g)
- 1/4 cup brown sugar
- 1 tablespoon white sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- 1/8 cup boiling milk or water (milk adds richness)
- 1 1/2 teaspoons cinnamon sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C).
- In an 8x8 inch baking dish (or similar size), add 1 tablespoon of melted butter and swirl to coat the bottom and sides. This adds flavor and keeps things from sticking.
- Drain the guava, saving a tablespoon or two of syrup if you'd like to drizzle over the finished cobbler.
- In a bowl, combine the drained guavas with 1/4 cup brown sugar, 1 tablespoon white sugar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
- Gently stir to coat, being careful not to mash the guava, they’re more delicate than peaches.
- Carefully spoon this mixture into the prepared baking dish.
- In a mixing bowl, combine 1/2 cup flour, 1/8 cup white sugar, 1/8 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
- Add 3 tablespoons of cold butter, and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
- Stir in the boiling milk or water just until a dough forms. Do not overmix, or the topping will be tough.
- Drop spoonfuls of the dough over the guava filling, then use your fingers or the back of a spoon to gently spread it out. It doesn’t need to be perfect or fully covered, rustic is beautiful.
- Sprinkle the top evenly with cinnamon sugar.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for a few minutes (if you can wait), then serve warm with a scoop of vanilla ice cream or even coconut whipped cream for an extra tropical vibe.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Rustic Peach and Guava Turnovers
Peach season (or any fruit you want) is always an excuse to inject flavour and bring out the inherent subtle tastes. In this case, the whiskey will deepen the natural flavour of the peaches, as will the cinnamon, nutmeg and lemon. The guava jam adds to the sweetness (because, well, peaches are not THAT sweet, but that's okay!). They also give the turnovers a tropical flavour profile, and guavas have a unique taste and floral undertones as peaches do.
Like most recipes on this blog, you can tweak this one to your liking, but the result will be something quick and tasty.
Rustic Peach and Guava Turnovers
Ingredients
- 4 fresh peaches
- 2 tablespoons guava jam
- 1/4 cup bourbon or whiskey
- 1 1/2 tablespoons cinnamon sugar
- 1 teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 2 pastry dough sheets
- 1/2 teaspoon sea salt
- 1/2 teaspoon table salt
- Fresh cream
- 2 tablespoons +
- 2 tablespoons butter + 1 tablespoon heavy cream OR 1 beaten egg (for wash)
- Whipped cream (optional)
- Turbinado sugar (optional)
- Icing sugar (optional)
Instructions
- Wash, pit, and dice the peaches, place in a large bowl. Transfer to a large pot, add 2 tablespoons butter, cinnamon sugar, nutmeg, salt, vanilla, jam, and whiskey. Cook down until all the ingredients are melted and combined and the sauce thickens., simmer for about 10-12 minutes on medium low heat, stirring frequently.
- Prep your pastry sheets (one at a time, keep them in the fridge until ready to use). Cut into the shapes you wish to form the turnovers. You can cut rectangles then fold the opposing corners to create a loose triangular shape.
- Fill with 1 teaspoon of filling (or more if you roll out the dough or cut into larger pieces). Seal the edges with a fork, then pierce the centre lightly to create an outlet for the hot air while the pastries bake.
- Brush the pastries with a mix of 2 tablespoons butter and the heavy cream or beaten egg. Sprinkle a pinch of sugar over each of the pastries.
- Bake at 375F for 12 minutes (follow the instructions on the packaging) - cook each sheet with filling one at a time.
- Broil for 1-2 minutes until light golden brown colour forms, cool for 5 minutes, then serve warm (optional: with whipped cream).
Nutrition Facts
Calories
99Fat (grams)
2.2Carbs (grams)
15.9Protein (grams)
1.2
Apple and Guava Crisp
It’s the season for apple crumble, or crisp rather. Is there a difference? The addition of oatmeal I would be the key difference - crumble has more of a streusel on top. I made a peach crumble to celebrate the summer when the fruit was at its peak. Now, make way for the apple! I’ve used apples to purposely on dontmissmyplate, and apple crisp needs to have its place. You can use any kind of apple you like, but I would recommend something on the sweeter side, and sturdy. Sweet red and gala apples are good for this, but it depends where you get your apples! Do some research, you’ll learn something new!
The big difference with this recipe and others you’ll come across or be familiar with si the addition of the rich, tropical tang and sweetness given by the guava paste. I grew up eating guava we had a tree in the family garden! Hard to believe it now, but’ it's true. I spent a great deal of time contemplating my life as best a teenage girl could sitting in there.
Guavas have a unique taste and lend themselves well to jams, which is the consistency of the paste I used. When it bakes with the apple it bring outs all the flavour and balances the tartness.
I hope you find this quick and easy!
Ingredients
4 apples, decored and diced
2 tablespoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup butter, melted
2 tablespoons brown sugar
1/4 cup guava paste (I used Goya’s)
1 teaspoon vanilla
1/4 teaspoon almond extract
Pinch of salt
Crisp:
1/2 cup flour
1/2 cup rolled oats
1/4 cup butter, melted
Pinch of salt
1/2 teaspoon cinnamon
1/4 nutmeg
1/4 cloves
1/2 teaspoon baking powder
1 tablespoon guava paste
“If there is anything I’ve learnt this fall, whether you are dicing apples or cutting open a sugar pumpkin, you’re going to need a good knife!”
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Instructions
Dice the apples and place in a large bowl. Add the nutmeg, cinnamon and cloves and mix to coat evenly.
Add the sugar, guava paste, vanilla, almond extract, salt and melted butter, stir again to coat. Then add the cornstarch and make sure all the apple cubes are covered.
Transfer to a baking dish sprayed with a bit of cooking spray.
In a separate bowl, mix the oats, flour, spices, butter, baking powder, guava paste, salt and flour. Mix until it starts to resemble coarse sand. You can use your fingers to make sure everything is even and have you a nice topping that will be your crisp.
Bake at 350F for 50 minutes. Remove from heat and cool for about 10 minutes. Serve warm with a scoop of ice cream!