Description
A golden, buttery crumble with tender quince and crunchy hazelnuts, this autumn dessert brings together warmth, comfort, and texture in every bite. It’s rustic, seasonal, and simply irresistible when served warm with ice cream.
Ingredients
For the fruit filling
- 400 g quince, peeled and chopped
- 10 g sugar
- Juice of 1 lemon
- 1 tsp cinnamon (optional)
For the hazelnut crumble topping
- 100 g flour
- 50 g hazelnut powder (or ground hazelnuts)
- 70 g sugar
- 50 g whole hazelnuts
- 135 g cold butter, cubed
Instructions
Prepare the fruit
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Peel and chop the quince into small pieces.
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In a saucepan, combine quince with sugar, cinnamon, and lemon juice.
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Add 120 ml of water, cover, and simmer for about 10 minutes until slightly softened.
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Remove the lid and let any excess liquid evaporate. The fruit should stay tender but not mushy.
Prepare the crumble topping
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Preheat the oven to 180°C (350°F).
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Roughly chop the hazelnuts.
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In a mixing bowl, combine flour, sugar, and hazelnut powder.
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Add cold butter cubes and rub between your fingers until the mixture resembles coarse crumbs.
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Stir in the chopped hazelnuts for extra crunch.
Bake the crumble
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Spread the cooked quince in a buttered baking dish.
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Evenly sprinkle the hazelnut crumble mixture over the top.
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Bake for 20–25 minutes, until golden and crisp.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal