For days when you’re craving something sweet but could do without the extra mess in the kitchen, look no further than a homemade crumble. Although any combination of fruit and pastry is delicious, a crumble is a home cook’s more laid back cousin of a pie with half the fuss. While the crumble is baking in the oven, the fruit filling bubbles and cooks underneath a crispy streusel topping. The results are a warm, luscious dessert you’ll can’t resist diving into. With a recipe that’s so easy to make, you may find yourself forgoing more complicated pastries in favor of simple crumbles in the summer. Crumbles can be made year round but is especially delicious during this season for its harvest of berries and stone fruit. However, in today’s recipe, we’re featuring a fruit that you primarily see during the summer and fall: Pineapple Quince. The sweet-sour flavors and jammy textures once cooked combined with the crunchy brown sugar topping is simply out of this world.
Pineapple quince has been cultivated since ancient times but are still not quite as popular as apples. Known to be astringent and tough in texture, quince can be quite dense and sour and is rarely eaten raw. However, once cooked, they become softer, sweeter and more fragrant with a lovely rosy blush. The delectable and rewarding results are well worth the effort in preparing them. Their lovely apple and pear flavor combination adds a unique twist to recipes that transforms during the cooking process. Because of their high pectin content, quince is an excellent culinary item in not only desserts but also jams and jellies. Not only are they exquisite in crumbles, but also sauces, puddings and even wine!
Yields: 4-6 servings
- 5 large pineapple quince, peeled and sliced
- 3 bay leaves
- 2 cups of flour
- 1 cup of white sugar
- 3/4 cup of light brown sugar
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of ground cinammon
- 1/2 teaspoon of ground ginger
- 14 tablespoons of butter
- Water, as needed
1. In a large pot, combine the sliced quince, white sugar, cinnamon and lemon juice. Add in the bay leaves. Pour in just enough water to cover the quince.
2. Simmer on medium heat, partially covered, for about 1.5 hours until the quince has become softened. Stir the mixture gently occasionally.
3. Remove from the heat and drain the excess liquid, leaving behind a little bit at the bottom of the pot. Set it aside.
4. In a large bowl, mix together the butter and flour. Add the brown sugar and mix in until the mixture becomes crumbly and coarse.
5. Place the fruit mixture into a greased metal skillet or pan. Spread the crumble topping evenly on top of the quince filling.
6. Increase the oven temperature to 375 degrees and bake until golden brown for about 30 to 40 minutes.
Have you ever eaten pineapple quince before? What are some other fruits you like to bake into a crumble?