This recipe is great because you can interchange the fruits seasonally. I highly recommend substituting the quince and cherries for peaches. I love this dessert and make it quite often... it definitely is one people will remember you by!
Rustic Quince and Sour Cherry Crumble
Tart cherries balance the sweet, slightly spiced quince in this homey dessert.
Yield: 8 servings (serving size: about 1 cup)
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Amount per serving
- Calories: 279
- Calories from fat: 17%
- Fat: 5.4g
- Saturated fat: 2.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.3g
- Protein: 1.9g
- Carbohydrate: 58.1g
- Fiber: 1.9g
- Cholesterol: 13mg
- Iron: 1.7mg
- Sodium: 79mg
- Calcium: 27mg
- 4 cups chopped Poached Quinces (about 16 quince quarters)
- 1/2 cup packed brown sugar
- 2 teaspoons cornstarch
- 1 (14.5-ounce) can pitted tart cherries in water, drained
- Cooking spray
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1/4 cup regular oats
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- Preheat oven to 375°.
- To prepare filling, combine first 4 ingredients in a large bowl, tossing well. Spoon into an 8-inch square baking dish coated with cooking spray.
- To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Place flour, oats, 2 tablespoons sugar, and salt in a food processor; pulse until just combined. Add butter; process until the mixture resembles coarse meal. Squeeze handfuls of topping to form large pieces; crumble evenly over filling. Bake at 375° for 40 minutes or until filling is bubbly and topping begins to brown.
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