Apple and quince crisp with rum raisins from Bon Appétit Magazine, November 2007 (page 178)

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Notes about this recipe

  • hillsboroks on October 10, 2015

    I had never cooked anything with quince before and tried this recipe as my first adventure with quince from the farmers market. I did change up the topping for the crisp substituting old fashioned oatmeal for 1/2 the flour and brown sugar for 1/2 of the white sugar in the topping. I also omitted the extra sugar in the filling because I don't like things too sweet. It came out amazingly wonderful, with the best aroma! I served it warm with whipped cream to which I had added a tablespoon or so of dark rum. It was so good that I that I used this recipe for Thanksgiving as the filling for a pie with some pears added as well. Once again it was outstanding! I just mixed the fruit with 2 tbls. fresh lemon juice and then tossed it with 1 cup sugar, 1/4 cup cornstarch and 1 tsp. cinnamon (next time I would add some nutmeg too). I followed the instructions for the raisins exactly both times. The pie was fantastic and got lots of compliments. This recipe has absolutely made me a quince lover.

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