Apple Quince Crumble Food

QUINCE CRUMBLE

Steps:

• 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.

APPLE-QUINCE CRUMBLE

Steps:

• Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease a 2-quart ovenproof dish. Melt the remaining butter and let cool.
• Peel and core the apples and the quince. Cut them into 14-inch slices and toss with the lemon juice and 3 tablespoons of the brown sugar in a large bowl. Gently fold in the blackberries. Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons water over the top.
• In another bowl, stir together the remaining brown sugar, oats, flour, cinnamon, nutmeg and salt. Drizzle the melted butter over the dry ingredients and use a fork to blend. Sprinkle evenly on top of the apple mixture and bake until the fruit is tender and the topping is golden brown, 30 to 40 minutes. Let cool for at least 10 minutes and serve warm with cream or ice cream.

GLUTEN-FREE APPLE QUINCE CRUMBLE

Steps:

• Preheat oven to 375°F.
• Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally.
• Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps.
• Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving.
• In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible.
• Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.