Quince Crumble

Name: Quince Crumble
Ingredients: 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

12 ingredients

6 steps

Ingredients

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

Directions

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.