QUINCE AND APPLE CRUMBLE

QUINCE AND APPLE CRUMBLE

Ah la la, quince. I simply adooooore quince. What a shame to find it though. Between you and me, I would have less trouble trying a quest for the Holy Grail. But we have compote or quince paste instead. Yeeees, oooook.  Or I can go back to my country to bring it back as well. You should see the customs at the airport each time I go back to London (I have one suitcase for the food only...). It is always very funny...
So forget about THE quince. Go for the jelly or paste then. Obviously, I had to glamorized the apple crumble. At first, I put lots of nice "christmassy" spices (cardamon, cloves, cinnamon, ginger...). But it was not enough. It was still an apple crumble... So I put the quince (in compote from France but I tried with a paste as well...). So go for it, this crumble is a real hit!!! For me now, I am going to take my horse and go back for the Holy Grail...

QUINCE AND APPLE CRUMBLE
Gluten-free version

Use Dove's Farm gluten-free flour.
Add 3 tbsp of water.
Follow the original recipe then...

QUINCE AND APPLE CRUMBLE
A quick glance in your kitchen...

In your fridge
Apples
Butter

In your cupboard 
Flour
Quince paste
Cinnamon
Cardamom
Clove
Ginger
Brown caster sugar

QUINCE AND APPLE CRUMBLE
Serves 4
8 apples (Cox for me) 

180g 7 oz of flour 
120g 4 oz of melted butter 
120g 4 oz of quince compote, paste or jelly
A pinch of ground: cinnamon, ginger, cardamom and clove 
50g 1,7 oz of butter for the pan 
3 tbsp of brown caster sugar.

Peel, core and chop the apples into chunky pieces.

Pre-heat your oven to 180°.

Cook the apple in a pan with the butter and sugar for 7 mn.

Add the spices.

Meanwhile, prepare the crumble combining together the flour, melted butter and the quince compote.

Butter a rectangular tin.

Spoon the caramelized apples into the bottom.

Sprinkle the crumble mixture on top.

Cook for 25-30 minutes.

Anna Karina (Sous le soleil exactement)