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 brown sugar
75g dried apricots, sliced
75g ground almonds
½ ground rock salt
How to make?
– First prepare the crumble, put bread crumbs and salt into a bowl and add the butter, then rub in with your fingers until the mixture resembles coarse crumbs and then mix the brown sugar
– To prepare the quinces, put the quinces into a large pan with 200ml boiled hot water. Cover with a lid and simmer for 15minutes, until the quinces change colour and are half cooked, remove from the heat and allow them to cool.
– Transfer the quinces in a large bowl, sprinkle over the sugar, and add the hazelnuts, apricots and cinnamon
– Butter an ovenproof dish and spread the quinces.
– Scatter the bread crumble over the quinces in a fairly even layer
– Bake for 40-45 minutes, until the crumble is golden and the quince is bubbling around the edges
Super delicious when served warm and with thick cream or custard.