Quince and Apple Crumble

by BC Farms & Food  -  Permalink
October 3, 2015


Combined with apples, quinces add an amazing flavour to this traditional apple dessert. Tart and tough when raw, quince softens, becomes sweeter and turns a lovely pink when cooked.

Quince and Apple Crumble

Serves 4-6

1/2 cup toasted walnuts
1/4 cup butter
1/2 cup brown sugar
1/2 cup flour

2 quinces, peeled, cored and sliced
2 cups water
1/2 cup sugar
1 tablespoon lemon juice
3 green apples, peeled, cored and sliced
1/2 cup brown sugar

Preheat the oven to 350º F (175º C). Butter an 8 x 8 baking pan.

Prepare the topping: Toast walnuts on a tray in the oven at 350º F (175º C) for about 8 minutes until crispy but not browned. Cut butter into small pieces mix with brown sugar and flour until the butter is the size of small pebbles. Chop walnuts and add to crumble mixture. Set aside.

Peel, core and slice the quinces. Quinces can be hard and woody, so cut with care. Remove the seeds and fibrous white parts.

In a saucepan, heat 2 cups of water, 1/2 cup sugar and lemon juice until boiling. Add the quince slices, reduce the heat and simmer, loosely covered, for 15 minutes until softened to about the same level of firmness as the raw apples.

While the quinces are simmering, peel, core and slice the apples. Place them in the buttered baking dish and toss with brown sugar.

Use a slotted spoon to remove the quince slices from sugar water. Add them to the baking pan, distributing them evenly among the apples. Add the topping and bake for about 1 hour, until the topping is browned, and fruit is tender and is beginning to bubble up around the edges.

Serve with vanilla ice cream.

More recipes:
Pear Cinnamon Scones
Pie Crust 101

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