Quince Crumble Recipe

Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.

Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer cover and cook until quinces are easily pierced with a knife 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.

Preheat the oven to 375 degrees F (190 degrees C).

Zest and juice remaining lemon. Mix cooked quinces lemon juice lemon zest white sugar and ground cinnamon in a bowl. Pour into a baking dish and level out.

Combine butter flour brown sugar oats and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.

Bake in the preheated oven until crumble is lightly browned about 1 hour.