Australian Quince Crumble Recipe
There are few things more comforting and sweetly satisfying in life than a homely quince crumble. You make it with whatever fruit you have lying around before dinner, whack it in the oven and it’s ready by the time you’ve finished eating. I love making quince crumbles with apples, pears, berries, peaches and rhubarb. But quinces are in season at the moment and the smell of roasting quinces is so wickedly ambrosial I couldn’t resist buying some.
I’d be more than happy to bury my sorrows in a bowl of Quince Crumble any night of the week: this is food to soothe your soul, satisfy your belly and lift your spirits.
- 5 quinces
- 2 cups water
- 3/4 cup brown sugar
- 1 teaspoon vanilla bean extract
- 75 grams butter
- 75 grams brown sugar
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- Preheat oven to 180 degrees Celsius.
- Peel, core and quarter quinces and then slice each quarter into three slices.
- Arrange quinces in a suitable ovenproof dish in three layers.
- Pour over water so that it mostly covers the quinces and sprinkle over vanilla. Bake in oven for 2 hours, turning over slices mid way so none burn.
- To make crumble, blitz butter, sugar, flour and baking powder in a processor until it resembles a fine crumb.
- Sprinkle over cooked quinces and then bake for 25 minutes or until crumble is toasted and crunchy.
- Serve with cream or vanilla ice cream.
- Serves 4 people or 1 person nursing a broken heart.
- You could substitute 8-10 apples for the quinces but why would you want to? OK, if you really can’t find quinces you can use an apple like Granny Smith. In that case, don’t worry about baking the apples for the 2 hours – just bake the apples with the crumble for 25-30 minutes.
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