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Boozy roasted quince, apple and vanilla shortbread crumble recipe
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Cozy up with a delicious combination of shortbread and crumble dessert, perfect for chilly days.
Ingredients:
  • 82.50 ml orange-flavoured liqueur
  • 107.50 gm caster sugar
  • 2 strips orange rind
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 4 quince, peeled, quartered, cored
  • 4 pink lady apples, peeled, cored, quartered
  • Icing sugar, to serve
  • Whipped cream, to serve
  • 75g butter, chilled, chopped
  • 82.50 ml plain flour
  • 4.40 gm vanilla extract
  • 200g shortbread fingers, roughly crushed
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a 5cm-deep, 12cm x 25cm roasting pan, mix together liqueur, sugar, and 2 tablespoons of water. Add orange rind, vanilla bean, and cinnamon. Place quince in the pan and cover tightly with foil. Bake for 1 hour.
  • Place the apple into the cooking juices and gently toss to coat. Cover tightly and bake for an additional 20 to 30 minutes, or until the apple and quince are tender. Then, remove and discard the rind, vanilla bean, and cinnamon stick.
  • Prepare the Vanilla Shortbread Crumble by gently mixing butter, sugar, flour, and vanilla together with your fingertips. Stir in the shortbread crumbs until well combined.
  • Preheat oven to 200C/180C fan-forced. Sprinkle crumble topping over quince filling. Bake for 25 minutes or until crumble is golden brown. Let it rest for 10 minutes, then dust with icing sugar and serve with whipped cream.

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