Quince crumble

quince

I am reading the new book by Dave Goulson, The Garden Jungle, and on chapter 2 is a recipe for Quince crumble. He describes quince as a very fragrant fruit with complex flavors and feel sorry that this fruit is not well appreciated.

I only know quince being used in making jam (Membrillo in Portugal) and do the same for the few harvest from my own young tree, I failed to associate this fruit as being fragrant.  

Quince crumble

So I made this crumble to serve with friends, we all agreed that it has a little bit more flavor and texture than apple or pear.

1. Peel quince, cut into roughly 1cm cubes, mix with a little lemon juice and zest, sugar. Cook in a little water to soften, for 5-15 minutes depending on how hard it is.

2. Place in baking bowl to cool down. 

cooked quince

3. Make crumble mix:

 1/2 portion mix nuts roughly chopped, 1/2 portion flour, sugar, 1/3 portion butter and a pinch of salt.  Rub butter with flour sugar and salt then mix in chopped nuts. Form into lumps and keep in the fridge.

3. Just before baking, place lumps of crumble mix on top of cooked fruit, bake at 200˚C until crumble golden, around 15 minutes.