Helen's quince crumble

Give your immune system and heart some welcome resources with Helen's Provence inspired take on a crumble, made from freshly 'scrumped' quinces

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Serves:

Preparation:

25 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Nuts, Milk, Lactose, Gluten

Check Your Own Recipe

What are the health benefits of Helen's quince crumble?

Give your immune system and heart some welcome resources with Helen's Provence inspired take on a crumble, made from freshly 'scrumped' quinces

Ingredients

Method

Ingredients

2 large/800g quince once peeled and cored

4 tbsp caster sugar

100g demerara sugar

25g/a good handful of walnuts

200g plain flour

100g salted butter

Water to cover the quince

More about these ingredients

Method

1) Peel, core and chop the quince into slices.
2) Cover the quince with water in a pan and add the caster sugar, bring to the boil and simmer for 20 minutes or until soft.
3) Rub the cold butter into the flour until it reaches a bread crumb like consistency, then gently mix in the demerara sugar and crumbled walnuts.
4) Put the cooked quince into a baking dish, cover with the crumble mixture and place in a preheated oven at 210°C.
5) Serve with custard or cream or even evaporated milk (if you were born in the sixties) 😊

Sent to us by Helen from Norwich UK
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Helen's quince crumble

What are the health benefits of Helen's quince crumble?

Ingredients

Method

Ingredients

Method

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