Quince recipe: quince crumble

Apple and quince crumble recipe

  • Easy

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

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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

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Ingredients

For the fruit mix

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

For the crumble mix

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

Method

  • 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.

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