Recipe by Debbie R.
I couldn't believe how wonderful the two fruits taste together. It wasn't easy to peel quince, but well worth it.
Top Review by Chef 565650 Jim
A great way to use quince fruit and old apples. I had 3 apples and 3 quince in the fridge. The apples were a little wrinkled. Used lime zest & lime juice (all I had) for tartness & too keep fruit from browning. Used half brown sugar & half splenda for sweetening. Added a few cloves & a handful of golden raisen also. For the topping I used instant oatmeal, and chopped almonds & pecans for extra crunch. Bottom line, my wife thought it tasted "wonderful" but she couldn't figure out where I had gotten the fresh peaches. The quince turn a light yellow pink when cooked & my wife couldn't quite figure out the taste. If anyone has extra quince, try them in any number of recipes with apples - they are a marriage of naturals. I would recommend this recipe & will make it again.
- 7 cups sliced peeled granny smith apples (about 2 pounds)
- 6 cups sliced peeled quinces (about 6 quinces)
- 3⁄4 cup packed brown sugar
- 1⁄4 cup water
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1⁄2 teaspoon freshly ground nutmeg
- cooking spray
- 2⁄3 cup oats
- 2 tablespoons flour
- 1⁄4 cup packed brown sugar
- 2 tablespoons margarine, melted
Directions See How It's Made
- Combine first nine ingredients. Toss well to coat. Put mixture in sprayed 9x13-inch pan.
- Mix oats, flour, 1/4 cup sugar and margarine. Sprinkle over apple mixture.
- Cover with foil (or lid if you have one). Bake at 400 degrees for 30 minutes. Uncover and bake 20 minutes more or until fruit is tender and topping crisp.
- Serve warm or at room temperature.