Quince Crumble

This quince crumble features tender fall fruit flavored with lemon and cinnamon, topped with a buttery oat streusel for a heartwarming autumn dessert.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 527 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 pinches ground nutmeg
• 3 lemons, divided
• 3 pounds ripe quinces
• 6 tablespoons unsalted butter, chilled and cubed
• 0.75 cup all-purpose flour
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 0.5 cinnamon stick
• 0.66666668653488 cup rolled oats

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until crumble is lightly browned, about 1 hour.

Step 3

Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.

Step 4

Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.

Step 5

Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.

Step 6

Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.