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Quince Crumble
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Warm quince crumble with lemon, cinnamon, and buttery oat streusel - a cozy autumn treat.
Ingredients:
  • 3 lemons, divided
  • 3 pounds ripe quinces
  • 0.5 cinnamon stick
  • 0.5 cup white sugar
  • 1 teaspoon ground cinnamon
  • 0.75 cup all-purpose flour
  • 0.66666668653488 cup rolled oats
  • 0.5 cup brown sugar
  • 6 tablespoons unsalted butter, chilled and cubed
  • 2 pinches ground nutmeg
  • 1 pinch salt
Instructions:
  • Rinse lemons under cold water and pat dry. Carefully zest and juice 2 lemons. In a saucepan, combine cold water with lemon juice and zest.
  • Peel and core the quinces, then dice them into small pieces. Quickly place them in a pot of water with lemon to prevent browning. Add a cinnamon stick and bring to a boil. Lower the heat, cover, and simmer until the quinces are tender, about 30 to 40 minutes. Remove and discard the peels and cinnamon before serving.
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Combine the cooked quinces, white sugar, and ground cinnamon in a large bowl. Add lemon zest and juice, then mix until fully combined. Transfer the mixture to a baking dish, spreading it evenly.
  • Prepare the topping by mixing flour, oats, brown sugar, butter, nutmeg, and salt in a bowl. Use your fingers to blend the ingredients until a crumbly streusel forms. Sprinkle the streusel evenly over the fruit.
  • Bake in the oven until crumble is lightly golden, approximately 1 hour.

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