Quince, Apple and Blackberry Crumble

Quince tastes kind of like a cross between an apple and pear and can only be eaten cooked. You will often see quince jelly on a cheese plate at cocktail our, but it is equally lovely stewed and spooned over oatmeal too; so quince for every meal. This is a crowd pleasing dessert that’s easy as pie to make and virtually impossible to screw up.

quince, apple and blackberry crumble

Quince, Apple and Blackberry Crumble

1 stick of unsalted butter, cold 

2 ripe quinces – skin should be bright yellow, not green, and it should be very fragrant and still hard

3 apples, I use honeycrisp but use what you like

1 cup blackberries - I use one small box 

Juice of one lemon – about 2 TB

¾ cup light brown sugar, divided 

1 cup of oats

¾ cup flour

½ cup toasted sliced almonds 

½ tsp cinnamon

Pinch of salt

Preheat oven to 375. Peel and core the apples and quinces. Melt 1 TB of butter in a skillet. Add in apples, quince, ¼ cup of the brown sugar and lemon juice. Simmer on low for about 3 minutes, then stir in blackberries and simmer for 5 additional minutes. Transfer cooked fruit to a greased baking dish.

Melt the remaining butter in the microwave. In another bowl mix together the oats, flour, almonds, cinnamon and salt. Stir in the melted butter and with your fingers blend the mixture until it is nice and crumbly and even. Evenly top the fruit with the oat mixture. 

Bake for 30 minutes on the top shelf of the oven, or until the top is golden brown and nice and crunchy. Remove from oven and allow to stand 5 minutes. Serve piping hot with vanilla ice cream.