Apple & Membrillo Oat Crumble
Membrillo is lovely with cheese, but it also deserves a turn in a warm pudding. Here it melts between pieces of apple, bringing a little quince sweetness to a familiar crumble. The topping stays rough and oat-flecked, just as it should. A very good reason to put the kettle on!
Serves: 4
Prep: 15 minutes
Cook: 40 minutes
Ingredients
- 600g peeled, cored apples, cut into 2cm pieces
- 100g El Quijote creamed quince paste
- 1 tablespoon lemon juice
- 2 tablespoons water
- 100g plain flour
- 40g rolled oats
- 70g cold unsalted butter, cubed
- 40g light brown sugar
- A pinch of salt
Method
- Heat the oven to 190°C (375°F). Put the apple pieces in a roughly 1-litre baking dish with the lemon juice and water. Dot small spoonfuls of quince paste between the apples.
- Rub the cold butter into the flour with your fingertips until you have coarse crumbs. Stir in the oats, brown sugar and salt. Leave some larger crumbs for a good crunchy topping.
- Scatter over the fruit without pressing it down. Bake for 35–40 minutes, until golden and the apples are tender when pierced. If the top colours too quickly, cover loosely with foil.
- Leave for 10 minutes before serving. The quince adds sweetness already, so taste the apples before deciding whether you need anything sweet alongside.
