Roasted Quince with Hazelnut Crumble
Roasted Quince with Hazelnut Crumble
Ingredients
For the Roasted Quince
- 2 quince, medium, peeled, cored, and cut into 1/2-inch wedges
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cinnamon stick
For the Hazelnut Crumble
- 1/2 cup all-purpose flour
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/4 cup light brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
For Serving (Optional)
- 1 pint vanilla ice cream
- 1 cup whipped cream
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar sized oven-safe dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the peeled, cored, and wedged quince with granulated sugar, water, lemon juice, and vanilla extract. Toss gently to coat the quince.
⏱️ 5 min
- 3
Transfer the quince mixture to the prepared baking dish. Add the cinnamon stick to the dish, nestling it among the quince wedges.
⏱️ 3 min
- 4
Bake the quince for 30 minutes, or until slightly softened and beginning to turn a pale pink color. Stir halfway through baking.
⏱️ 30 min•🌡️ 375
- 5
While the quince is baking, prepare the hazelnut crumble. In a separate medium bowl, combine the all-purpose flour, toasted chopped hazelnuts, light brown sugar, and salt. Mix well.
⏱️ 5 min
- 6
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the mixture until coarse crumbs form. Be careful not to overmix.
⏱️ 5 min
- 7
After the initial 30 minutes of quince baking, remove the dish from the oven. Evenly sprinkle the hazelnut crumble mixture over the partially cooked quince.
⏱️ 2 min
- 8
Return the dish to the oven and continue baking for another 30-35 minutes, or until the quince is very tender and a deep rosy pink, and the crumble topping is golden brown and crisp.
⏱️ 35 min•🌡️ 375
- 9
Remove from oven and let cool slightly before serving. The quince will continue to soften and deepen in color as it cools.
⏱️ 10 min
- 10
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Quince with Hazelnut Crumble
Ingredients
For the Roasted Quince
- 2 quince, medium, peeled, cored, and cut into 1/2-inch wedges
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cinnamon stick
For the Hazelnut Crumble
- 1/2 cup all-purpose flour
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/4 cup light brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
For Serving (Optional)
- 1 pint vanilla ice cream
- 1 cup whipped cream
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar sized oven-safe dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the peeled, cored, and wedged quince with granulated sugar, water, lemon juice, and vanilla extract. Toss gently to coat the quince.
⏱️ 5 min - 3
Transfer the quince mixture to the prepared baking dish. Add the cinnamon stick to the dish, nestling it among the quince wedges.
⏱️ 3 min - 4
Bake the quince for 30 minutes, or until slightly softened and beginning to turn a pale pink color. Stir halfway through baking.
⏱️ 30 min•🌡️ 375 - 5
While the quince is baking, prepare the hazelnut crumble. In a separate medium bowl, combine the all-purpose flour, toasted chopped hazelnuts, light brown sugar, and salt. Mix well.
⏱️ 5 min - 6
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the mixture until coarse crumbs form. Be careful not to overmix.
⏱️ 5 min - 7
After the initial 30 minutes of quince baking, remove the dish from the oven. Evenly sprinkle the hazelnut crumble mixture over the partially cooked quince.
⏱️ 2 min - 8
Return the dish to the oven and continue baking for another 30-35 minutes, or until the quince is very tender and a deep rosy pink, and the crumble topping is golden brown and crisp.
⏱️ 35 min•🌡️ 375 - 9
Remove from oven and let cool slightly before serving. The quince will continue to soften and deepen in color as it cools.
⏱️ 10 min - 10
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.