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.

Discover more about quince, how to grow quince and the history of quince

How to make apple and quince crumble


For the fruit mix

  • 3 ‘Bramley’ cooking apples
  • 1 Quince
  • A splash of apple juice
  • 50g Golden caster sugar
  • ½tsp Cinnamon

For the crumble mix

  • 225g Plain wholemeal flour
  • 50g Whole hazelnuts
  • 125g Butter
  • 90g Demerara sugar
  • A pinch of salt


  • STEP 1

    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.

  • STEP 2

    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

  • STEP 3

    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.

  • STEP 4

    Pour over the apple juice and top with the crumble mix.

  • STEP 5

    Bake for 30-40 minutes at 190ºC, gas mark 5.