Bramley Apple and Quince Crumble is a BIG autumn dessert favourite. In-season Bramley apples and quince together topped with a crunchy crumble… Hot from the oven with free-from custard or ice cream is a warming, cold-weather gluten-free, vegan treat.
Quince is best known in the format of quince jelly: an accompaniment to cheese and meat but it is largely a forgotten fruit. Which is a shame as its slightly tart flavour is great in puddings and desserts. Quince does take quite a long time to cook – longer than apples which is why it is grated here and the oven temperature is slightly lower than it would be for a plain apple crumble and the cooking time is longer.
Allergy Information – Bramley Apple and Quince Crumble
Bramley Apple and Quince Crumble is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.
*For soya free, ensure margarine is soya free.
Top Tips – Bramley Apple and Quince Crumble
I like texture in my apples so unlike many recipes I have not pre-cooked the apples. ‘Apple sauce’ crumble is not the aim here – texture and taste are key to this crumble.
Ensure you choose a margarine which is suitable for baking (not all are).
I made these in individual serving bowls which is great for guests but you can make one large one to portion out.
You can also use a Sweet Almond Tart Crust base for this crumble to make an even heartier dessert. Very, very good.
Recipe – Bramley Apple and Quince Crumble
Preparation time 15 mins
Cooking time 45 mins
Ingredients – Bramley Apple and Quince Crumble – Filling
3 medium-large (~ 650 grams) Bramley apples
2 (~ 325 grams) quince
Juice 1/2 lemon
4 tablespoons sugar
Ingredients – Bramley Apple and Quince Crumble – Topping
200 grams gluten-free plain flour (I used a supermarket bought blend)
100 grams gluten-free, vegan margarine (*check ingredients is soya free is required)
50 grams sugar
Method – Bramley Apple and Quince Crumble
1. Pre heat oven to 190 C (fan) or gas mark 5
To make the filling
2. Peel, core and grate the quince. Place the quince in a bowl and squeeze over the lemon juice
3. Peel, core and slice the apples
4. In your individual or large heat proof serving bowls layer the apples and quince
To make the topping
5. In a large bowl add the flour and margarine and using your finger tips lightly rub the margarine in to the flour
6. It will quickly start to resemble breadcrumbs. Once the margarine is worked in to the flour and there is no ‘loose’ flour
7. Add the sugar and mix lightly until all incorporated together. The mixture will be a little bit like wet sand – it will hold together but not become lumpy
8. Top the layers of apple and quince evenly with the crumble topping
9. Bake for ~45 minutes until the apples and quince are soft (but not mushy) and the topping is crunchy and golden.