300g plain flour 1 egg
150g sugar 1 tsp baking powder
100g butter Pinch salt
Preheat the oven to 180°C. Lightly grease and line large spring form (22 – 24cm) with baking paper.
Place flour, baking powder and salt into the bowl and mix for 10 seconds on speed 6.
Add remaining crumble ingredients and mix for 5 – 7 seconds on speed 6 to make crumble.
Transfer half of the mixture into the base of the spring form and press down firmly with the back of a spoon. Set
the remaining mixture aside in a separate bowl.
5 – 6 quinces peeled, cored and roughly cut 1 tsp vanilla essence
250g sugar 2 tbsp of water
1tsp of cinnamon
Place all the filling ingredients into the bowl. Cook for 25 – 30 minutes, 100°C on speed 1.
Place the filling on the top of the crumble base and top with remaining crumble. Bake for approximately 45
minutes or until golden brown. Remove from the oven, allow to slightly cool, then remove from the tin. The colour
of the quince filling will be beautiful ruby red, autumn coloured and intense in flavour. Serve with Thermomix
Custard or Crème Anglaise.
Try using half quinces and half apples.
Quantity of fruit can be increased, sugar is to taste and cooking time might have to be increased for further
5 to 8 minutes.
Quinces are hard; peel them with potato peeler and use strong knife when cutting. They get quickly
discoloured after peeling but this does not matter as they change their colour once cooked.
Do not store them in the fridge as their aroma will affect other food in the fridge. They store well at room