Crumbles with a twist!
Skip the traditional apple crumble and try one of our modern takes on the winter pud
QUINCE & PISTACHIO CRUMBLE PIE SERVES 6 PREP 30 MINS + RESTING COOK 2 HOURS 50 MINS
½ cup caster sugar ½ cup honey juice 1 orange ½ tsp ground cardamom 4 quinces, peeled, cored, sliced into eighths 1 cup plain flour 90g cold butter, chopped 1 egg thick cream, to serve CRUMBLE ½ cup plain flour ½ cup rolled oats ½ cup chopped pistachio kernels ½ cup demerera or brown sugar 60g chilled butter, chopped
1 Preheat oven to moderate, 180°C. 2 In a medium baking dish, combine sugar, honey, juice and cardamom. Stir to combine. Add quince, tossing well. Cover with baking paper and foil. Bake 2 hours, stirring occasionally until quinces turn a deep pink colour and are tender. Cool. 3 Meanwhile, in a food processor, combine flour and butter. Pulse to form crumbs. Add egg and pulse until pastry just comes together. Shape into a disc. Wrap in plastic wrap and rest in fridge 30 minutes. 4 CRUMBLE In a medium bowl, combine all ingredients, rubbing in butter to form a coarse crumble consistency. 5 Increase oven to hot, 200°C. Roll pastry out between 2 sheets baking paper large enough to line a 20cm pie dish. Ease pastry into dish and trim edges. Bake blind 10-12 minutes. Remove paper and filling and bake a further 5-6 minutes until base is crisp. 6 Use a slotted spoon to arrange quince into pie shell. Drizzle over 2 tbsp pan juices. Sprinkle evenly with crumble mixture. 7 Bake 25-30 minutes until golden and crisp. Serve in wedges with