© Jason Ingram
Discover the tastiest recipe for apple and quince crumble for an autumn treat. Words by Lia Leendertz, photos by Jason Ingram, styling by Niki Goss
The addition of quince to the fruit mixture, and of hazelnuts to the topping, turns this classic pudding into a real celebration of autumn flavours. I use wholemeal flour and demerara sugar too, for extra texture and a nuttier flavour.
Put the hazelnuts in a plastic bag, tie and then bash gently with a rolling pin so they are broken but still in large pieces.
Put all the other dry ingredients in a large bowl with the butter and rub them into the butter until the mixture is the texture of breadcrumbs. Add the hazelnuts
Peel, core and chop the fruit, cutting the apples into large slices and the quince into small pieces, and layer into a baking dish, sprinkling each layer with a little sugar.
Pour over the apple juice and top with the crumble mix.
Bake for 30-40 minutes at 190ºC, gas mark 5.