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Author Notes: My husband refers to quince as "that rotten lemon-looking fruit with mold". While it does have a layer of fuzz on its skin that puts a peach's to shame, a ripe quince is anything but rotten. You have to cook the fruit down to enjoy it's delicious flavor. Combined with a traditional apple crisp, quince turns a classic in to an even richer autumn treat! And you can easily substitute the all-purpose flour for a gluten-free blend with this recipe. —cratecooking
- 6 tablespoons cold unsalted butter, cut in to pieces, plus more for dish
- 1 cup all purpose flour (or gluten-free flour blend)
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar
- 2 pinches salt
- 1 cup Poached Quince (see recipe below)
- 4 cups peeled, cored and sliced apples
- 1/2 cup fresh cranberries
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- soft whipped cream, for serving
- Preheat oven to 350 F. Generously butter an 8" X 8" baking dish.
- In a medium bowl mix the flour, sugars and salt. Add the butter to the bowl and combine using a pastry blender until butter is the size of peas.
- Toss quince, apples, cranberries, cinnamon and lemon juice a large bowl. Pour in to prepared baking dish.
- Spread crisp topping over fruit. Set baking dish on a rimmed baking dish and place in preheated oven. Bake until topping is golden and fruit is bubbling, about 45 to 55 minutes. Serve with soft whipped cream.
- 1 pound quince (2 large), peeled, cored and cut in to quarters
- 1/4 cup granulated sugar
- 1 strip of lemon zest, peeled with a vegetable peeler
- 1/2 vanilla bean
- 2 star anise, whole
- 3-4 cloves, whole
- 2 inch piece of ginger, peeled and cut in to 1/2-inch slices
- Place all ingredients in a medium saucepan along with two cups of water. Bring to a boil, reduce heat to a simmer and partically cover. Simmer until quince is very tender and turns a rosey color, and liquid becomes syrupy, about 45 minutes. Quince will be very soft, almost like a paste.
- Poor off syrup and save for another use (great for cocktails or over yogurt). Yields about one cup of fruit.