Quince Crumble | Maggie Beer |

Autumn is my favourite time of year and it just happens to be quince season too. Everyone loves a crumble, so that's what I'm going to cook today, with lots of quince tips and tricks!
#cookwithmaggie
Quince Crumble
Ingredients
Quince
6 small quinces
A squeeze of lemon juice
2 tbsp butter
2 tbsp brown sugar
Water to cover
Crumble
150g flour, can be a mix of flours
100g butter, grated
½ cup oats
2 tbsp crystalised ginger
2 tbsp brown sugar
Method
1. Pre-heat oven to 200°C.
2. Chop 6 small quinces into pieces, leaving the skin on
3. Squeeze 1 lemon and coat quinces in the juice
4. Melt 2 tbsp butter in the pan
5. Add 2 tbsp brown sugar
6. Add quinces to the pan with just enough water to cover
7. Bring to the boil, then cover with a cartouche made from baking paper
8. Lower heat to a simmer and cook for 40-50 minutes, until soft. Then place in a baking dish.
9. To make the crumble, add grated butter to the flour and mix with the tips of your fingers to create a breadcrumb consistency
10. Add oats, sugar, and ginger and mix in well, ensuring all dry ingredients are mixed in
11. Top cooked quinces liberally with the mix and bake in the oven for 30-40 minutes, until golden.
Note: in case of juices overflowing, use a tray underneath
12. Serve with ice cream, double cream, or runny cream
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