If you've never cooked with quince before, here's a great intro. It tastes like a cross between an apple and a pear.
Ingredients
Makes 12 servings
Rum Raisins:
Crisp Topping:
Filling:
For rum raisins:
Step 1
Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.
For crisp topping:
Step 2
Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.
Step 3
Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD:Raisins and topping can be made 1 day ahead. Cover each; chill.
For filling:
Step 4
Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD:Can be made 1 day ahead. Cover and chill.
Step 5
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.
Step 6
Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.
How would you rate Apple and Quince Crisp with Rum Raisins?
Leave a Review
Reviews (11)
Back to TopI've made this recipe with the quince & apple combo, and also just with apples. In both cases, excellent!
Anonymous
Jersey City, NJ
11/27/2011
I had never cooked anything with quince before and tried this recipe as my first adventure with quince from the farmers market. I did change up the topping for the crisp substituting old fashioned oatmeal for 1/2 the flour and brown sugar for 1/2 of the white sugar in the topping. I also omitted the extra sugar in the filling based on other reviews that said it was too sweet. It came out amazingly wonderful, with the best aroma! I served it warm with whipped cream to which I had added a tablespoon or so of dark rum. It was so good that I went back to this recipe for Thanksgiving and used this as the filling for a pie with some pears added as well. Once again it was outstanding! I just mixed the fruit with 2 tbls. fresh lemon juice and then tossed it with 1 cup sugar, 1/4 cup cornstarch and 1 tsp. cinnamon (next time I would add some nutmeg too). I followed the instructions for the raisins exactly both times. The pie was fantastic and got lots of compliments. This recipe has absolutely made me a quince lover.
sampsonite
Hillsboro, OR
11/25/2011
Uses bosc pears instead of quince, and added rolled oats to topping which everyone liked
Lmhud
CT
1/17/2011
I really enjoy quince, but was unable to find them for this recipe. I substituted pears that I did not precook. By doing this you have to also cut back on most of the sugar or it overwhelmingly sweet. I also practically doubled the amount of fruit to make the proportion of fruit to crisp more balanced.
SitkaJody
San Antonio, TX
12/6/2010
I made this following the recipe exactly. On the first night it was only all right but I felt I had wasted my time. On the second night the flavors had come together and it was delicious. On the third night it was even better although, unfortunately, there was little left to eat. This is definitely a desert that improves with are so the flavors can meld.
JLB3
Vancouver BC
10/27/2008
This is a fabulous crisp recipe. If you have lots of quinces and you poach them for other uses it is very simple to put together. The rum raisins add a special touch.
breadwo
Chicago
10/7/2008
这道菜配5餐叉。我爱薯片,和一个nything with quince, so I was quite excited to make this recipe. Quinces are a bit of work to peel, but well worth the effort, acquiring a honey flavor when poached. I thought the proportions of fruit and sugar were fine; I always use slightly more fruit than suggested in recipes - 6 quinces in this instance - to avoid skimping. I loved the topping because of the nutmeg and melted butter. The rum raisins are a subtle addition to the mellow and sweet flavors of the quince and apples. I accompanied this with homemade honey vanilla ice cream. My brothers gave me an A+.
rubysera
Southington, CT
1/5/2008
I followed the recipe exactly. I thought it was quite good. Never worked with quince before and glad I did.
cgarner9
11/25/2007
I'd have to say I didn't really follow this recipe. Used pears instead of quince, never boiled them, but used 3/4 c. brown sugar in fruit mix. I never boiled the rum out of the raisins or used the soaking syrup in the crumble topping. It turned out fantastic. I was a bit freaked out when I put it in the oven and though, I just made something with apples and no cinnamon, but the nutmeg flavor was great. And I don't think you can serve it without ice cream.
jcrewrf
Sugar Land, TX
11/23/2007
I followed the recipe as written and found this to be "okay". It was too dry (would add more fruit next time), and the flavors were quite bland. The rum raisens were my favorite part!
Anonymous
SF, CA
11/12/2007
This is a good way to use quince, but not the best crisp recipe out there. I didn't want to use the rum, so I instead soaked the raisins in water with vanilla and a cinammon stick. It was still a nice touch. I would omit the sugar in the fruit mix as the crisp seemed overly sweet to me. Also, the fruit mix was a bit scant in my opinion, barely covering the bottom of my baking dish. I would increase the fruit next time.
Tvaroch
Istanbul, Turkey
10/20/2007
