Easy Apple and Quince Crumble (Vegan & Gluten-Free)
Fragrant apple and quince crumble, delicately flavored with winter spices, topped with a crunchy layer of cinnamony hazelnuts and oats.
Servings: 6
Equipment
- You’ll need a small baking dish (about 20 × 30 cm / 8 × 12 inches).
Ingredients
Fruit layer
- 2-3 quinces (about 500-750 g)
- 300 ml orange juice
- 1 star anise (or 2 for a more intense anise flavor)
- 5 green cardamom seeds
- 4 tablespoons rice syrup or 3 tablespoons agave syrup
- 3 large apples (about 750 g)
Crumble
- 100 g rolled oats (certified gluten-free if needed)
- 100 g hazelnuts, coarsely chopped
- 1 teaspoon cinnamon
- 50 g coconut sugar (or brown sugar)
- 4 tablespoons rapeseed oil (or any other neutral oil)
Instructions
- Peel the quinces, cut them into eighths, remove the cores, and dice them into bite-sized cubes.
- Add the diced quinces, the orange juice, star anise, cardamom seeds, and rice syrup to a pot. Bring to a boil, then reduce the heat, cover with a lid, and let simmer gently for about 10 minutes.
- Meanwhile, preheat the oven to 160°C (320°F), fan on.
- Peel and core the apples, then cut them into cubes. Add them to the pot and simmer for another 5 minutes, until all the fruit is soft but still holds its shape.Tip: Don’t toss the apple peels; you can turn them into crispy apple peel chips.
- For the crumble topping, mix the oats, chopped hazelnuts, cinnamon, sugar, and oil until crumbly.
- Transfer the fruit mixture to your baking dish and sprinkle the crumble evenly on top.
- Bake for about 20 minutes, until the hazelnuts are golden.