Quince and Apple Anzac Biscuit Crumble
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 25 minutes
- 2 quinces, peeled, cored and cut into bite sized pieces
- 3/4 cup water
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 2 cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 apple, peeled, cored and cut into bite sized pieces
- 1 teaspoon flour
For crumble
- 1.5 cup rolled oats
- 1 1/4 cup brown sugar
- 1 cup flour
- 1 cup desiccated coconut
- 3/4 cup macadamia nuts, roughly chopped or halved
- 125g/4ozs. butter, melted
- 2 tablespoons golden syrup
- 1/4 teaspoon salt
Step 1 - Preheat oven to 180C/350F. Place the quinces in a saucepan with the water, sugar, lemon juice, cinnamon, cloves, nutmeg and vanilla and bring to a simmer and cook for 5-6 minutes or until the quinces are cooked and soft. Add the flour to thicken the liquid and then add the apple raw (the apple doesn't need to cook like the quinces). Place in a deep cast iron skillet and remove the cinnamon stick.
Step 2 - In a bowl mix the oats, sugar, flour, coconut, macadamias, butter, golden syrup and salt and then dollop over the fruit mixture. Bake for 25 minutes. Serve with a scoop of ice cream and a drizzle of golden syrup.