Quince crumble with hazelnuts and dried apricots




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.

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