A crumble is the absolute perfect dessert for fall/winter orchard fruits. Even if you only have 20 minutes to spare, a crumble can be quickly pulled together for the oven. The addition of quince to this dessert gives it a new dimension and adds a bit of the exotic. For an added treat, serve it with Quince Ice Cream.
Serves 6
3-4 quince, medium-sized
3-4 apples, (Gala and Honey Crisp are favorites)
1 c. water
1/3 c. sugar
1/2 lemon, with peel
1 1/4 c. all-purpose flour
1/2 c. (1 stick) unsalted butter, cut into small cubes
1/4 c. sugar
1/4 c. brown sugar
1/4 tsp. salt
Preheat oven to 375. Peel, core and quarter quince. Add water, sugar, lemon and quince to a saucepan and cook over medium heat for about 15 minutes. While quince is cooking, put flour in a mixing bowl or Cuisinart with a dough blade. Add cubes of butter, sugar and brown sugar. Pulse to mix, or mix by hand rubbing with your fingers to create tiny lumps that look like fine bread crumbs. Peel, core and cut apple into thin wedges. Remove quince from heat and let cool for a few minutes. Butter a standard size glass pie pan or baking dish. Add cut apple and strained quince to the pie dish until about half full, but do not add the liquid from the saucepan (Tip: Save the quince liquid in a glass jar and place in the fridge. A tablespoon supposedly does wonders for a sore throat or make homemade quince ice cream. Scatter the crumble mix evenly over the top, but do not press it down, or it will not turn out nearly as nice and crumbly. Bake for about 35 minutes until topping turns a golden brown color. Let stand before serving.
This dessert tastes delicious with a little cream drizzled over the top and crumbles are always good eaten cold the next day.
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