A while ago you might have noticed we ran a competition for people to submit their favourite crumble recipe. We are happy to announce that Laura’s recipe for this delicious looking quince crumble is the winner! As a result, her recipe will be in our upcoming cookbook, and she will get a couple of free copies when it comes out! Congrats Laura, and thanks for submitting the recipe.
Serves 4-6
Ingredients: 3 quince (peeled, cored and cut into quarters), 190g granulated sugar, 5 bay leaves, Water
For the crumble topping: 300g plain flour, 200g vegan sunflower margarine, 140g brown sugar, 70g oats
Preheat the oven to 160°C. Put the quince wedges in an ovenproof dish measuring approximately 9½” x 7½” x 3″ deep. Add the sugar, bay leaves and enough cold water to just cover the quince wedges (about 3 cups). Bake the quince for 2½ hours or until they turn a lovely deep orange colour. Toss the quince occasionally to ensure an even colour. Remove from the oven, discard the bay leaves and drain excess liquid, leaving a little behind. Turn up the oven to 190°C.
To make the topping, rub the butter and flour together until it resembles coarse breadcrumbs (do not overwork). Mix in the oats and sugar. Sprinkle the crumble on the quince and bake for 20 minutes until the top is browned and the mixture is cooked. Serve warm on its own or with a scoop of vanilla soy ice cream.
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