Quince & Apple Crumble


I love the combination of quince and apple. In this pudding that combination is topped with toasted flaked almonds and toasted shredded coconut, they offer a delicious crunch. Add a dollop of cream for sheer bliss.     



Crumble topping

50 g Bakers' Magic Gluten free flour

25 g Caster sugar

50 g Butter (finely chopped)

30 g Flaked almonds

20 g Shredded coconut 



250 g Quince puree

360 - 400 g Apples (I used Pink Lady)

135 g Caster sugar




Turn oven on to 170oC (fan forced).

Peel & core the apples. Cut the apples into 1/8ths.  

Put quince puree, cut apple pieces and sugar into a medium sized saucepan. Boil the mix gently, with stirring, for approximately 15 mins. 

Use a food processor (easiest way but it can be done by hand) to mix together the flour, sugar & butter until the mix is like breadcrumbs. Don't over mix it. If you do, cool the mix, then chop up the dough with a knife. 

Stir in the flaked almonds and shredded coconut.

Transfer the quince & apple mix to a baking dish or dishes.  

Sprinkle the crumble topping on top of the filling. 

Transfer dish or dishes to the oven and bake for 15 - 30 mins. The length of time will depend on the size of the dish and how warm the filling was before it went into the oven.

Serve with cream and/or ice cream.

Simply enjoy!