Description
Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won’t get soft enough. Serve warm with vanilla ice cream or whipped cream.
Ingredients
- 3 lemons, divided
- 3 pounds ripe quinces
- ½ cinnamon stick
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, chilled and cubed
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ⅔ cup rolled oats
- 1 pinch salt
- 2 pinches ground nutmeg
Instructions
- Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.
- Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don’t turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer
- cover
- and cook until quinces are easily pierced with a knife
- 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.
- Preheat the oven to 375 degrees F (190 degrees C).
- Zest and juice remaining lemon. Mix cooked quinces
- lemon juice
- lemon zest
- white sugar
- and ground cinnamon in a bowl. Pour into a baking dish and level out.
- Combine butter
- flour
- brown sugar
- oats
- and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned
- about 1 hour.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 6