- 3 lemons, divided
- 3 pounds ripe quinces
- 1/2 cinnamon stick
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- Topping:
- 6 tablespoons unsalted butter, chilled and cubed
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 2/3 cup rolled oats
- 1 pinch salt
- 2 pinches ground nutmeg
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned, about 1 hour.
07/25/2019
recipepes.com
quince crumble, recipe
PT15M
PT1H
5
455 calories
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