Quince crumble with hazelnuts and dried apricots

  Ingredients: 100g hazelnuts, coarsely ground 1kg quince, peeled, cored and finely sliced 200ml boiled hot water 100g caster sugar ½ teaspoon ground cinnamon For the crumble: 300g fine bread crumbs, (Place the stale bread slices into a processor and process into fine breadcrumbs) 250g cold unsalted butter, cut into cubes, at room temperature 200g Read More …