Quince and Apple Crisp with Walnut Topping

Quince and apple crisp recipe

Topping Ingredients:

• 1 1/4 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, cut into small pieces

• 1 cup raw walnuts, chopped into small pieces

Instructions:

Preheat oven to 375° while you make the topping. In a medium-sized bowl, mix together all dry ingredients then toss in the butter pieces. Working quickly with your hands, pinch the butter and roll it with your palms into the flour until the mixture is crumbly and the butter is incorporated in smaller-sized chunks. Mix in the walnuts until they are distributed evenly in the crumble. Refrigerate until ready to use. (Note: you can also use a food processor for this on the pulse setting—just do not over mix or cut the mixture too fine).

Fruit Base Ingredients:

• 4 lbs. quince and apples (choose a firm, tart baking variety of apple)—half quince, half apples is best but you can substitute firm pears or more apples for the quince.

• 1/2 lemon

• 1/2 cup granulated sugar

To Make the Crisp:

Preheat the oven to 375° if you haven’t already. Have a 9” x 13” baking dish (or similar 3-quart capacity) Peel and core the fruit and chop into 1-inch-ish chunks. Immediately sprinkle and toss with lemon juice—you can do this directly in the baking dish as you chop the fruit. Toss the fruit with the sugar, to evenly coat it. Spread the fruit evenly in the pan and then top with the crumble mixture. Place on the middle rack of the oven and bake for 45-55 minutes, or until fruit is soft and bubbling, and the topping is starting to brown. Serve with ice cream, whipped cream, or crème fraîche.