You can use this crumble for any other combination: apple and pear, rhubarb, rhubarb and apple, berries or other seasonal fruits.
Ingredients
quinces
The crumble mix:
1 cup self-raising flour
½ cup demerara sugar (or brown sugar)
100g cold butter, cubed
Method
Rub the butter into the flour and sugar, or whiz in a food processor till the mixture looks like breadcrumbs.
Poach quinces in a syrup of ½ cup sugar to 2 cups water. Puree poached quinces (mix with apple or pear puree) in a pie dish or individual ramekins and sprinkle the crumble mix over the top to a depth of about a centimetre.
Bake in a 200°C oven until the crumble has browned. Serve with vanilla ice cream or the quince custard.
Author
Julie French
Montmorency