I had two quince that I bought at the lovely little Turkish shop down in Welling, so I decided the make one of them into a crumble to eat for breakfasts. It might seem odd to eat crumble for breakfast, but really, it is fruit and oats, so what's the problem?
Quince undergoes an almost alchemical transformation when cooked. It starts out looking like an apple - yellow skin, pale yellow white flesh and it turns a deep pink to deep red when cooked. Amazing stuff.
Quince can be sort of tart on its own - I like that, and I like the contrast between the tart fruit and the sweet crumble. But, if you like it sweeter, then add some sugar to the quince during cooking.
Quince Crumble
one quince, peeled, cored and cut into cubes (mine weighed 340g)
juice of 1/2 lemon
30g butter, melted
50g golden unrefined sugar
30g oat bran or oatmeal
50g plain flour
1 teaspoon cinnamon
1 teaspoon cardamon
Put the quince in an oven proof dish. Squeeze over the lemon juice and add enough water to cover. Cover the dish and bake in a moderate oven (Gas 4) for about 1 hour until quince is tender and has turned red.
Make crumble topping my mixing together the butter, sugar, flour, oats and spices. Sprinkle over the top of the baked quince and return the oven, uncovered, for about 35 minutes until the top is browned and crisp.
Makes 3 servings
Nutrition Data per serving
Calories (kcal) 282.5
Carbohydrate (g) 52.1
Protein (g) 3.9
Fat (g) 7.4
Fibre (g) 4.2
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