Pink Lady® Apple and Quince Crumble

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Pink Lady Apple And Quince CrumbleAn exciting twist on the traditional British pud. This Pink Lady apple and quince crumble is the ideal pudding to follow your traditional Sunday roast. Serve with custard or a creamy vanilla ice cream. 

What You’ll Need: 

  • 4 Pink Lady® apples, or around
  • 600g 2 quince, or around 400g
  • 120g caster sugar 
  • 3 tbsp of water

For the crumble 

  • 100g chilled unsalted butter 
  • 150g plain flour sifted 
  • 75g macadamia nuts 
  • 75g Demerara sugar 
  • Pinch of molden salt

What To Do:

1. Heat the oven to 180c / approx gas mark 4 To make the crumble place the flour into a round bowl, dice the butter into small cubes and rub into the flour with your finger tips until you have a crumble like texture, add the sugar.

2. Meanwhile roast the macadamia nuts in the oven until golden brown, cool, roughly chop and add this to your crumble mix, mixing in well.

3. Next peel and core the Pink Lady® apples and quince, dice and place into a lightly buttered 1.5 litre oven proof dish sprinkle with the sugar, mix and add the water.

4. Sprinkle the crumble mix evenly and generously over the fruit, and bake for 40 – 50 minutes until the fruit is bubbling and the topping golden, finish with a sprinkle of Maldon salt. Serve warm with a scoop of vanilla ice cream.

Recipe from Pinkladyapples.co.uk

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