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
crumble:
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;
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12 comments on “Hazelnut, Orange and Cinnamon Quince Crumble”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Combination of ingredients sound delicious.
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Thanks, it is..
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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!
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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..
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That looks fantastic yum
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Thanks. It’s a great flavour combo..
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yum! its not quite crumble weather here in Brisbane yet, but I can’t wait until it is 🙂
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I’m enjoying the cooler evenings that’s for sure! Xx
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Enjoyed it! Do read my new blog post and fill me in with your comments:
http://cheenithoughts.com/food/easy-thai-red-chicken-curry/
xx
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Thanks Cheeni, heading over for a peek now!
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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.
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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
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