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Quince Crumble

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"Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won't get soft enough. Serve warm with vanilla ice cream or whipped cream."
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2 h servings 471
Original recipe yields 6 servings


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  1. Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.
  2. 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 remove and discard lemon peel and cinnamon stick.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out.
  5. Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
  6. Bake in the preheated oven until crumble is lightly browned, about 1 hour.


  • Cook's Note:
  • I use organic lemons.

Nutrition Facts

Per Serving: 471 calories; 12.8 94 4.6 31 44 Full nutrition

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