Quince & apple crumble
4 granny smith apples
1/2 cup water
4 cooked quinces* (reserved from jelly recipe)
2 tbsp soft butter for greasing dish
1/2 cup self-raising flour
80g unsalted butter
1 tsp ground ginger (optional)
4 tbsp muscovado sugar
4 tbsp shredded coconut
Preheat oven to 180C.
Peel, quarter and core apples.
Place in small saucepan with water and cook over gentle heat, covered, until softened, about 10 minutes.
Remove from heat and set aside. If using leftover quinces, remove skin and cores.
Butter a large ovenproof serving dish (or individual dishes) and spoon fruit into dish.
Make crumble topping by rubbing butter into flour in a mixing bowl until mixture resembles coarse breadcrumbs.
Do not overmix. Add ginger (if using), brown sugar and coconut. Stir to combine.
Scatter crumble topping over fruit mixture, place in oven and cook for 30 minutes until topping is golden brown.
Serve hot with vanilla ice-cream or thick pouring cream.
NOTE If you are not using leftover fruit, prepare the quinces first. Peel, core and quarter. Place in a saucepan with one cup of caster sugar and three-quarters of a cup of water and simmer for 30 minutes until tender. Add apples and continue the recipe, as above.