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Crumble with quince
How to cook Crumble with quince
Step 1
Peel and cut the quince into quarters, remove the core. Pour enough fresh cold water into a saucepan to cover the quince by 2 cm. Add sugar, chili, ginger, star anise and vanilla pod. Bring to a boil and cook over moderate heat until the quince is soft. Remove the quince from the broth, dry and cut each quarter into two slices.
Step 2
Preheat oven to 170°C. Grease the bottom and walls of a faience mold with a diameter of 24-26 cm with butter.
Step 3
In the bowl of a food processor, place the sugar, flour and 200 g of butter cut into pieces. Grind until coarse crumbs form. Add oatmeal and run the processor for another 5 seconds. Spread half of this mixture over the bottom of the mold. Lay out the quince slices, sprinkle with the remaining dough. Spread the remaining butter pieces on top.
Step 4
Bake the crumble for 40-50 minutes, until golden brown. Cool to room temperature.
Step 5
Boil the remaining syrup over moderate heat until the consistency of liquid honey, pour into a gravy boat.
Step 6
Serve the crumble with a scoop of ice cream and sauce.
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