Please Pass the Recipe

sharing recipes from one generation to the next

Hazelnut, Orange and Cinnamon Quince Crumble


Orange and cinnamon are the perfect complement to the heady perfumed flavour of quince. It’s temping to add cinnamon sticks, orange zest and vanilla beans to the quince poaching liquor, but when I’m cooking a large batch of quinces, adding these aromatics limits the dishes I can make afterward, so I cook my ruby red quinces plain.

My chief taster adores warm desserts and puddings, but because summer has been hot and prolonged it’s been months since I’ve offered him anymore than fresh fruit at the end of a meal. I have redeemed myself by making crumble with some of the ruby red quinces I prepared yesterday. I made a couple of small crumbles rather than on large dish. That’s dessert for two consecutive nights now and the other I’ll freeze for another time.

3 cups cooked quince wedges chopped into bite sized pieces
1 cup wholemeal spelt flour
2 tablespoons brown sugar
1/2 cup rolled oats
1/2 cup desiccated coconut
1/4 cup hazelnut meal
2 teaspoons orange zest
1 teaspoon ground cinnamon
60g butter

Preheat the oven to 160C
Grease 2 small or 1 medium sized ovenproof dishes.
Put the quinces in the bottom of the baking dishes.
Mix together the dry ingredients and orange zest.
Cut the butter into tiny dice and rub it into the dry ingredients until well integrated.
Sprinkle the crumble over the top of the fruit.
Bake for 30 minutes or until the fruit is warm and the crumble lightly browned.
Serve with a good dollop of thick natural yoghurt.
Serves 4;


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

12 comments on “Hazelnut, Orange and Cinnamon Quince Crumble

  1. marymtf
    April 9, 2014

    Combination of ingredients sound delicious.


  2. lapetitecasserole
    April 9, 2014

    It’s been ages since I last ate quinces…. and it’s a shame because I love them! Your crumble looks amazing, with the hazelnut meal the taste had to be delicious!


    • ladyredspecs
      April 9, 2014

      Thanks, we really like this crumble. I vary it a little according to the fruit, alternate hazelnut with almonds and walnuts, change the spice, switch the orange for lemon. I try to make the most of the quince season..


  3. italyonmymind
    April 8, 2014

    That looks fantastic yum


  4. Leah
    April 8, 2014

    yum! its not quite crumble weather here in Brisbane yet, but I can’t wait until it is 🙂


  5. Cheeni
    April 8, 2014

    Enjoyed it! Do read my new blog post and fill me in with your comments:


  6. My Kitchen Witch
    April 8, 2014

    Delicious! The hazelnut meal sounds like a good flavour addition as well as adding to the crunch! Might try the topping with our new crop of rhubarb.


    • ladyredspecs
      April 8, 2014

      This crumble IS good on rhubarb. My Mum always added a couple of bananas to cooked rhubard rather than apple. It’s a really great and unexpected combo. Enjoy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


This entry was posted on April 8, 2014 by in Desserts, FODMAP diet, Food, Fruit Desserts, Warm Puddings and tagged , , , .
%d bloggers like this: