Quinces and Apple Crumble with Hazelnuts and Warming Winter Spices
Fragrant quinces and apple crumble, delicately flavored with star anise and cardamom, topped with a crunchy layer of cinnamony hazelnuts and rolled oats.
You’ll need a small baking dish (20x30 cm).
about 500-750 g
or 2 if you like a more intense anise flavor
green cardamom seeds
about 750 g
or any other neutral oil
Peel the quinces, divide them into eights, remove the core, and cut them into cubes.
Pour the orange juice into a pot, and add the star anise, cardamom seeds, rice syrup and cubed quinces. Bring to a boil, reduce the heat and simmer on low heat for about 10 minutes (lid on).
Peel the apples, cut them open, remove the core and cube them. Add the apple cubes to the pot as well and simmer for another 5 minutes. When done, the fruits should be soft but not mashed.
For the crumble, combine all the ingredients.
In a baking dish, arrange the cooked fruits and layer the crumbles on top.
Bake at 160° (fan on) for about 20 minutes, until the hazelnuts turn brown and the spices start to smell sweetly.