Apple-Quince Crumble
Updated April 24, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 7tablespoons unsalted butter
- 3medium tart apples (like Granny Smith, Gala or Macoun)
- 1ripe quince
- 2tablespoons fresh lemon juice
- 3tablespoons plus ⅔ cup brown sugar
- ½cup blackberries
- 1cup oats
- ⅔cup flour
- ½teaspoon cinnamon
- Pinch freshly grated nutmeg
- Pinch salt
Nutritional analysis per serving (6 servings)
413 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 7 grams dietary fiber; 29 grams sugars; 7 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease a 2-quart ovenproof dish. Melt the remaining butter and let cool.
- Step 2
Peel and core the apples and the quince. Cut them into ¼-inch slices and toss with the lemon juice and 3 tablespoons of the brown sugar in a large bowl. Gently fold in the blackberries. Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons water over the top.
- Step 3
In another bowl, stir together the remaining brown sugar, oats, flour, cinnamon, nutmeg and salt. Drizzle the melted butter over the dry ingredients and use a fork to blend. Sprinkle evenly on top of the apple mixture and bake until the fruit is tender and the topping is golden brown, 30 to 40 minutes. Let cool for at least 10 minutes and serve warm with cream or ice cream.
Private Notes
Comments
I think what appears as “ cut fruit into 14-inch slices should have read 1/4” slices.
I have two quince bushes but the fruits never get big enough to use. So I bought one to try. Nice addition to the apples. I also substituted raspberries for blackberries, as that was all I had left from my summer foraging. Yum.
delicious! My blackberries were frozen, so it took longer to cook (i waited until the fruit was bubbling nicely). Great combination of flavors!
This was easy and delicious. I don’t think I’d change a thing. Apples with blackberries seems a favoured combination in recipes I’ve seen from the UK, and the addition of quince is inspired —it smells wonderful in the baking, even if my blackberries were no more than grocery store standard. I had no issues with the topping. I baked mine a little longer since my oven runs a little cool.
In a word, disappointing. The topping was way too dry and required the addition of three eggs. Moreover, three tablespoons of brown sugar added to the fruit proved insufficient to overcome the sourness of the garden quinces I used. When baking a crumble, I usually mix gluten-free flour with almond flour or crushed almonds, in which case one egg and much less butter than called for in this recipe suffice.
This worked really well as written for me (sub frozen raspberries) although I baked it for an extra 20 minutes. But, my oven runs cool. Love the flavor profile!
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