Quince and apple crumble

Tamara West

In the early days of autumn there’s still an abundance of late summer crops. If you have a tree bearing the old fashioned quinces, don’t let them go to waste — this fruit is wonderful in a crumble (treat it like a really dense apple). Savour these sweet flavours of autumn, because before you know it, the trees will be bare.

Ingredients

600 g	Quinces, peeled, cored and chopped
1	Lemon, juice and zest of
200 g	Apples, peeled, cored and chopped (Main)
3 Tbsp	Honey, or pure maple syrup or brown sugar

Crumble topping

½ cup	Rolled oats
½ cup	Ground almonds
½ tsp	Ground cinnamon
¼ cup	Brown sugar
25 g	Butter, diced

Directions

1. Heat oven to 180C.
2. Place quinces, lemon zest and juice and about ½ cup water in a medium saucepan. Bring to the boil, then lower heat, cover with a lid and simmer for 25-30 minutes until tender, stirring a few times during cooking. Add apple halfway through cooking time and continue simmering until fruit is tender, and most of the excess liquid has evaporated. Stir in honey/maple syrup/brown sugar to taste.
3. Combine oats, ground almonds, cinnamon, brown sugar and diced butter in a mixing bowl and rub between your fingertips until mixture resembles breadcrumbs.
4. Spoon stewed fruit into a small-to-medium baking dish and sprinkle crumble topping all over the fruit. Bake in oven for 20-30 minutes or until topping is golden brown. Serve with yoghurt or ice cream.