Crumble with quince

Cooking

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.