12 May Quince, vanilla and caramel crumble





As we are getting closer to winter, this crumble is perfect for the cooler weather we are experiencing at the moment. Enjoy with some hot vanilla custard or some vanilla ice cream.
Servings | Prep Time |
4-6 people | 20 minutes |
Cook Time |
1 hour |
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As we are getting closer to winter, this crumble is perfect for the cooler weather we are experiencing at the moment. Enjoy with some hot vanilla custard or some vanilla ice cream.
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Ingredients
Filling
- 4 Large quinces, peeled, cored and cut into wedges
- Juice of 1 lemon
- 1 Cup brown sugar
- 1/2 Cup Butter
- 1 Cup water
- 2 Cups Full cream milk
- 2 Heaped tablespoons Maizena
- 5 ml salt
- 10 ml vanilla extract
Topping
- 2 Cups cake flour
- 1 Cup Butter
- 3/4 Cup castor sugar
- 1/4 Cup desiccated coconut
- 1/2 Teaspoon salt
- Some ice water to mix
- 2 Tablespoons muscavado sugar
Instructions
Filling
- Place the quinces and lemon juice in a large pot and cover with water.
- Cook on a medium heat until soft. Strain and cool down.
- Place the sugar, butter and water in a saucepan and bring to a boil.
- Cook until it starts to caramelise.
- Whisk the milk and maizena together and add to the caramel mixture.
- Keep on whisking on a medium heat until the sauce has thickened and is starting to boil.
- Take off the heat and add the salt and vanilla.
- Cut the quinces into smaller pieces and add the the caramel sauce.
- Spoon the mix into a baking dish and leave to cool.
Topping
- Place the flour, butter, sugar, coconut and salt in a food processor with a blade attachment.
- Pulse until well mixed.
- While pulsing, slowly add ice water until the dough comes together.
- Place the dough in the fridge until set.
- Grate the chilled dough over the quince and caramel filling making sure that all the filling is covered.
- Sprinkle the muscavado sugar over the crumble and place in the fridge for 15 minutes.
- Bake in a preheated oven @ 180 degrees Celsius for 20 minutes or until browned and bubbling.