Qunice and Raspberry Crumble

A sweet treat

Crumbles are one of my favourite desserts. They are easy to make and work well with many combinations of fruit and topping.  Pear and Apple is a more standard combination but I adore Quince and when in season I can’t resist them!

What’s even better is that you can stew or bake any excess quince you might have and freeze them for those occasions when you need to whip up a dessert for guests – or just for yourself!

Most of my recipes are fairly adhoc so please vary according to your own tastes and number of guests you maybe having for dinner.

INGREDIENTS

  • 5-6 Quince (I tend to allow one piece of fruit per person judge the size of the fruit and your dish)
  • 2 Punnets of Raspberries (fresh or frozen)
  • 6 pieces of crystallised ginger
  • 2 Tablespoons of Honey
  • ¼ cup of Water (add more if you think it is too dry but the fruit should give off some liquid as well)

For the crumble topping – mine varies each time depending on what I have available in the pantry…

  • 1½ cups of Self raising flour
  • 1 cup of Brown sugar
  • 3 Weet-bix/Vitabrits and/or ½ cup rolled oats or any good cereal
  • A handlful of dessicated coconut (if you have it)
  • 2 Tablespoons  of Honey
  • 3 Tablespoons of Margarine or Butter

METHOD

Peel, core and slice the quince and either bake in the oven in a little water and a good dollop of honey, or stew on the stove in a little water and good dollop of honey, until they turn a lovely hue of pink/gold and are just tender.

If there is too much juice drain some into a cup as you can either drink this or use to baste meats or find some other creative way of using the lovely quince juice. You want some juice left but I don’t like my crumble too wet and soggy and the fruit does tend to give off more juice whilst baking.

Place into a baking dish and mix together with the raspberries (either fresh or frozen) and the chopped ginger. You can add a little more honey if you want it a little sweeter.

Ready to bake – Sweet fruit and crunchy topping – a perfect combo!

In a bowl mix together the self raising flour, brown sugar, crumbled up Weet-bix, or other cereal, coconut, and honey. (Yes, I put a little of the honey into the crumble mixture too not just in with the fruit) Then add the margarine or room temp butter. This is where I like to use my hands!  Mix together with your hands until small clumps form (add a little more butter if needed it may depend on your hands and the cereal used but you want it to be nice and clumpy). Sprinkle the crumble mixture over the top of the fruit to cover.

Heat oven to about 200 degrees. Bake in a moderate oven (200 degrees) for about 10 mins and then turn down to about 140-160 for 40-50 mins. Check to make sure it is not burning on top, turn down or cover in foil is getting too dark. You want it golden brown not singed!

Serve with your favourite ice-cream, cream or both!

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