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)
Recipe from Cooking Light

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Nutritional Information

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


  • Filling:
  • 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
  • Topping:
  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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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