Quince Crumble


For the fruit mix:

3 large quince

200g sugar

2-3 bay leaves

For the crumble mix:

100g butter

1/2 cup self-raising flour

1/2 cup soft brown sugar

1/2 cup rolled oats


Preheat the oven to 160℃ and lightly grease a deep baking dish large enough to fit the quince wedges tightly.

Peel, quarter, and core the quince. Place the quince wedges in a deep dish.

Add the sugar, the bay leaves and enough water to just cover. Bake for a couple of hours.

Remove from the oven, drain some of the liquid. (You can use this syrup as a cordial.) Check the sweetness – add more sugar if you like.

Turn the oven up to 180℃ while making the crumble mixture. To make the crumble mixture rub the butter into the flour with your fingertips, then mix in the brown sugar and oats. Sprinkle crumble evenly over the cooked quince mixture.

Bake for approximately 20 minutes. Serve warm with cream and/or ice cream.

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