Quince & Apple Crumble

Fall has officially arrived and finally the weather feels like it should. Crisp mornings, golden afternoons, brisk evenings. This is the time of year when I really love to cook, even more than the rest of the year! I just adore the flavors of fall and the thought of a comforting meal, a good glass of wine, and a cozy evening indoors. What can I say, I'm a Cancer. It's in my nature to nest.

A wonderful surprise at today's farmers market were quince! Such gorgeous fruits, I love setting a big bowl of them on my table in lieu of flowers. They're sculptural all on their own. However, they usually don't last long just sitting there looking pretty as I just can't wait to cook with them!

This will hopefully be the first of several quince related posts in the coming days/ weeks. 'Tis the season for these beauties, after all. If you're unfamiliar with quince, this simple crisp is a nice introduction. Using them in combination with apples is classic but also really allows their distinct flavor to shine. They're often compared to an apple or a pear in flavor, but they are uniquely and deliciously their own.

Enjoy!

Quince & Apple Crumble

Yields 1, 8"x8" pan (about 6 servings)

3 medium Quince, peeled, cored, and chopped in 1/2" pieces

3 medium apples, peeled, cored, and chopped in 1/2" pieces

1 cup millet flour 

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp salt

3 TB cold unsalted butter, cut into 1/2" pieces

1 TB low-fat buttermilk

1 TB Calvados (or Cognac)

2 cups water

1/4 cup brown sugar

1) In a large saucepan, heat the 2 cups water and 1/4 cup brown sugar. Bring to a boil and add the quince. Simmer for about 15 minutes, until tender. Drain and set aside.

2) Preheat the oven to 350 degrees. Butter and flour an 8"x8" baking dish. In a medium bowl, combine the flour, 1/2 cup brown sugar, cinnamon, and salt. Stir to incorporate all the dry ingredients together. Add the butter, and combine with the dry ingredients, using a fork (or your fingers), until the butter is about the size of peas. Stir in the Calvados and the buttermilk. Finish mixing, enough to bring the mixture together slightly. It should form a clumpy, shaggy dough.

3) Add the diced apples and the poached quince to the prepared baking dish. Dollop the crumb mixture evenly over the top. Don't worry if it doesn't look perfect, it will spread out in the oven. Bake for 45-55 minutes until the topping is golden brown and the fruit is tender and bubbling. Serve warm with creme fraiche or vanilla ice cream.

If you can't find quince, you can substitute pears, in the same quantity here.