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.
|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|
|½ cup||Rolled oats|
|½ cup||Ground almonds|
|½ tsp||Ground cinnamon|
|¼ cup||Brown sugar|
|25 g||Butter, diced|
- Heat oven to 180C.
- 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.
- Combine oats, ground almonds, cinnamon, brown sugar and diced butter in a mixing bowl and rub between your fingertips until mixture resembles breadcrumbs.
- 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.