Apple Quince Crisp Recipes

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APPLE QUINCE CRISP



Apple Quince Crisp image

I couldn't believe how wonderful the two fruits taste together. It wasn't easy to peel quince, but well worth it.

Provided by Debbie R.

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

7 cups sliced peeled granny smith apples (about 2 pounds)
6 cups sliced peeled quinces (about 6 quinces)
3/4 cup packed brown sugar
1/4 cup water
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
cooking spray
2/3 cup oats
2 tablespoons flour
1/4 cup packed brown sugar
2 tablespoons margarine, melted

Steps:

  • Combine first nine ingredients. Toss well to coat. Put mixture in sprayed 9x13-inch pan.
  • Mix oats, flour, 1/4 cup sugar and margarine. Sprinkle over apple mixture.
  • Cover with foil (or lid if you have one). Bake at 400 degrees for 30 minutes. Uncover and bake 20 minutes more or until fruit is tender and topping crisp.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 166.7, Fat 2.7, SaturatedFat 0.5, Sodium 30.5, Carbohydrate 35.8, Fiber 2.9, Sugar 25.3, Protein 1.8

APPLE QUINCE PIE



Apple Quince Pie image

Quince pie adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It's topped with a crumbly mix of oats, brown sugar, butter and cinnamon. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 16

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 teaspoon whole cloves
Pastry for single-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 191mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

QUINCE CRUMBLE



Quince Crumble image

Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won't get soft enough. Serve warm with vanilla ice cream or whipped cream.

Provided by nch

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 lemons, divided
3 pounds ripe quinces
½ cinnamon stick
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and cubed
¾ cup all-purpose flour
½ cup brown sugar
⅔ cup rolled oats
1 pinch salt
2 pinches ground nutmeg

Steps:

  • Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.
  • Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out.
  • Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
  • Bake in the preheated oven until crumble is lightly browned, about 1 hour.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 94 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 8.6 g, Protein 4.6 g, SaturatedFat 7.6 g, Sodium 44.3 mg, Sugar 34.7 g

APPLE-QUINCE CRUMBLE



Apple-Quince Crumble image

Provided by Maura Egan

Categories     dessert

Time 1h

Yield Serves 6

Number Of Ingredients 11

7 tablespoons unsalted butter
3 medium tart apples (like Granny Smith, Gala or Macoun)
1 ripe quince
2 tablespoons fresh lemon juice
3 tablespoons plus 2/3 cup brown sugar
1/2 cup blackberries
1 cup oats
2/3 cup flour
1/2 teaspoon cinnamon
Pinch freshly grated nutmeg
Pinch salt

Steps:

  • Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease a 2-quart ovenproof dish. Melt the remaining butter and let cool.
  • Peel and core the apples and the quince. Cut them into 14-inch slices and toss with the lemon juice and 3 tablespoons of the brown sugar in a large bowl. Gently fold in the blackberries. Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons water over the top.
  • In another bowl, stir together the remaining brown sugar, oats, flour, cinnamon, nutmeg and salt. Drizzle the melted butter over the dry ingredients and use a fork to blend. Sprinkle evenly on top of the apple mixture and bake until the fruit is tender and the topping is golden brown, 30 to 40 minutes. Let cool for at least 10 minutes and serve warm with cream or ice cream.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 58 milligrams, Sugar 29 grams, TransFat 1 gram

APPLE AND QUINCE TART



Apple and Quince Tart image

Provided by Holly Brubach

Categories     dessert

Time P2DT3h30m

Yield Serves 10 to 12

Number Of Ingredients 8

2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
12 tablespoons butter, cut into 1/4-inch cubes and chilled
3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes
8 tablespoons butter
3/4 cup sugar
4 medium apples (1 3/4 pounds), somewhat tart

Steps:

  • Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.
  • On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
  • Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.
  • Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
  • Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.
  • Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
  • Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 102 milligrams, Sugar 19 grams, TransFat 1 gram

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