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Quince Crumble

"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."

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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H

• 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.

Notes :

• I use organic lemons.

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