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Ingredients
4 large quinces, peeled, cored and cut into 6 wedges each
1 cup superfine sugar
3 bay leaves
½ teaspoon powdered ginger
14 tablespoons butter, at room temperature
2 cups self-rising flour, or as needed
¾ cup light brown sugar
¼ cup oats, optional
Heavy cream, for serving, optional
Nutritional analysis per serving (4 servings)
146 grams carbs; 117 milligrams cholesterol; 1004 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 27 grams saturated fat; 45 grams fat; 5 grams fiber; 765 milligrams sodium; 9 grams protein; 75 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Spread the quince wedges in an 8-inch square baking dish, and add the sugar and bay leaves. Sprinkle with the ginger, and add just enough water to cover. Bake until the quinces are tender and the juices are rose-red, about 2 hours.
- Step 2
Pour most of the liquid from the baking dish into a heat-proof container, and reserve for another use (like flavoring drinks or desserts). Discard bay leaves.
- Step 3
Increase oven temperature to 375 degrees. In a large bowl, rub the butter and 2 cups flour together until the mixture resembles coarse bread crumbs, adding more flour if it seems too moist. Mix in the brown sugar, and add oats, if using. Spread evenly on top of the quinces and bake until the top is browned, about 40 minutes. Serve hot, drizzled with heavy cream, if you’d like.
Private Notes
Comments
Substituted several whole cardamom pods for the bay leaves and ginger in the quince poaching liquid. Used the oats in the topping and added a few chopped walnuts, too. A very flavorful crumble.
The quince itself is really, but the crumble part—because it uses self-rising flour, which has baking powder—has more of a coffee cake texture than what I expect from a crumble. Next time, I’ll use my normal crumble topping.
I followed the recipe as is. It turned out fabulous! The one part I was confused about was when it reads, pour out “most” of the liquid. I drain it completely and added about 1/4 - 1/3 cup back. It turned out perfect!
The quince itself is really, but the crumble part—because it uses self-rising flour, which has baking powder—has more of a coffee cake texture than what I expect from a crumble. Next time, I’ll use my normal crumble topping.
Substituted several whole cardamom pods for the bay leaves and ginger in the quince poaching liquid. Used the oats in the topping and added a few chopped walnuts, too. A very flavorful crumble.