A quince and apple crumble recipe for your family to enjoy this warm Autumn. The recipe set out below will make a lot of crumble. You can keep it in the fridge, in an airtight container, for up to 10 days. It’s very good on vanilla ice cream. Crumbles, cobblers and strumbles are typically American desserts of English origin. The recipes apply crumbly toppings to fruits such as quince, apple and rhubarb.
Quince & apple crumble
Quince is a natural choice for jellies, jams, and spreads due to its strong flavor, bright color, and abundant pectin content.
4 granny smith apples
1/2 cup water
4 cooked quinces*
2 tbsp soft butter for greasing dish
1/2 cup self-raising flour
80g unsalted butter
1 tsp ground ginger (optional)
4 tbsp muscovado sugar
4 tbsp shredded coconut
Set the oven to 180°C.
apple cored, quartered, and peeled.
Place in a small pot with a little water, cover, and simmer over low heat for about 10 minutes or until softened.
Heat has been removed; set aside. Remove the peel and cores from quinces before using them.
Fruit should be spooned into a sizable ovenproof serving dish (or individual dishes) that has been buttered.
Rub butter into flour in a mixing basin until mixture resembles coarse breadcrumbs to make crumble topping.
Avoid overmixing. Add coconut, brown sugar, and ginger (if used). To blend, stir.
Sprinkle crumble topping over the fruit mixture, then bake for 30 minutes, or until topping is browned.
Serve heated with thick pouring cream or vanilla ice cream.
NOTE Prepare the quinces first if you aren’t using leftover fruit. quarter, core, and peel. Place in a pot with 3/4 cup of water, 1 cup of caster sugar, and cook for 30 minutes or until soft. The recipe is then continued as before, adding apples.
Use your preferred crumble topping recipe if you have one; while I like mine, I can’t be considered an expert in the manner of a granny.
Serves 4-6 depending on how hungry/greedy you are
for the crumble
300g plain flour
200g good butter
150g brown sugar
a good handful of oats if you have them
for the fruit
3 large quince
a few bay leaves
Cut the quince into six pieces after peeling. Remove the core, then arrange the wedges on a well-fitting oven tray, preferably one made of attractive porcelain that you wouldn’t mind seeing your crumble in. 200g of sugar, two bay leaves, and just enough water to cover all three are added. For a few hours, bake the quince at a moderate temperature (about 160C). Although you could bake them for less money, you would never achieve the lovely orange color. Remove from the oven when red, and if there is a lot of liquid, drain some of it (you can use this syrup as a cordial). Check the sweetness and, if desired, add additional sugar.
Rub the butter and flour between your hands to create the topping, which should resemble coarse breadcrumbs. Avoid making it overly refined. The key, I’m sure, is to finish it rather quickly. Add the oats and sugar to taste, adjusting for personal choice and how sweet the quince has turned out.
When the top is browned and the filling is finished, sprinkle the crumble over the fruit and bake in a hot oven (190C) for about 20 minutes. Eat with a thick, generous dollop of cream.
Quince and Apple Crisp
I describe quince as “that moldy, nasty lemon-looking fruit.” A ripe quince is not rotten, despite having a covering of fuzz on its skin that rivals that of a peach. To experience the fruit’s exquisite flavor, you must cook it down. When added to a basic apple crisp, quince makes it an even richer autumn delight! And with this recipe, you can simply swap out the all-purpose flour with a gluten-free mixture.
Ingredients send grocery list
- 6 tablespoons cold unsalted butter, cut in to pieces, plus more for dish
- 1 cup all purpose flour (or gluten-free flour blend)
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar
- 2 pinches salt
- 1 cup Poached Quince (see recipe below)
- 4 cups peeled, cored and sliced apples
- 1/2 cup fresh cranberries
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- soft whipped cream, for serving
- Poached Quince
- 1 pound quince (2 large), peeled, cored and cut in to quarters
- 1/4 cup granulated sugar
- 1 strip of lemon zest, peeled with a vegetable peeler
- 1/2 vanilla bean
- 2 star anise, whole
- 3-4 cloves, whole
- 2 inch piece of ginger, peeled and cut in to 1/2-inch slices
Set the oven to 350 degrees. Butter an 8 x 8 baking dish liberally.
Mix the flour, sugars, and salt in a medium bowl. Use a pastry blender to mix the butter in the bowl until it reaches pea-sized consistency.
In a big bowl, combine quince, apples, cranberries, cinnamon, and lemon juice. Fill the baking dish with the liquid.
Cover the fruit with a crisp topping. Place baking dish in preheated oven on top of rimmed baking dish. Bake for 45 to 55 minutes, or until fruit is bubbling and topping is brown. Add some light whipped cream on top.
Add two cups of water to the medium saucepan along with all the ingredients. Stir occasionally and heat to a simmer after bringing to a boil. Simmer for about 45 minutes, or until the quince is quite tender, the liquid turns rose-colored, and the quince is syrupy. Quince will almost have the consistency of paste.
Save syrup for later use rather than wasting it (great for cocktails or over yogurt). around one cup of fruit is produced.