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Quince and hazelnut crumble

Pie dish of quince and hazelnut crumble to the right. Small dish of quince and hazelnut crumble with cream and a silver spoon. Whole quince top left, half quince bottom. Hazelnuts scattered about. Wooden slatted surface. For Quince and hazelnut crumble recipe.

Quinces come into season in October and November and can increasingly be found being sold in farmer’s markets and specialised green grocers.  Their fragrant taste suits both sweet and savoury dishes.  This dessert is particularly delicious with the addition of hazelnuts in the crumble.

Equipment

  • Roasting tin
  • Baking paper
  • Kitchen foil
  • Food processor
  • Large mixing bowl
  • Oval pie dish (25x17cm)

Preparation method

  • Preheat oven to 180C/350F/gas 4.
  • Place the quince wedges in the roasting tin.  
  • Sprinkle over the caster sugar, orange zest and juice and stir everything together.  
  • Lay a piece of baking paper over the top of the quince wedges and then tightly cover the roasting tin with kitchen foil.  
  • Place in the oven and bake until the quince is tender.  This depends on how hard the quinces are.  If they’re very hard it will take about 1½ hours, if just hard they will take about an hour.  
  • Remove from the oven, uncover and transfer the cooked quince to the pie dish and leave to cool while you make the crumble.  
  • Place the flour and salt in the food processor, add the butter and process to a breadcrumb consistency.  
  • Transfer to the large mixing bowl and stir in the sugar, oats and hazelnuts thoroughly. 
  • Spread the crumble mixture over the roasted quince.  
  • Place in the oven and bake for 25-30 minutes until golden on the top.  
  • Serve immediately with whipped cream or vanilla ice-cream. 

Tip: instead of chopping the hazelnuts with a knife I put them in a freezer bag and bash them with a rolling pin.

20th century

Serves:
6
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1.5 kg quinces, peeled, cored and cut into wedges
  • 70 g caster sugar
  • Grated zest of 1/2 an orange
  • Juice of an orange

For the crumble

  • 120 g plain flour
  • 1/2 tsp salt
  • 70 g unsalted butter, chilled and cut into chunks
  • 60 g oats
  • 80 g light muscovado sugar
  • 60 g skinless hazelnuts, finely chopped

Nutrition

Nutrition Facts
Quince and hazelnut crumble
Serving Size
 
350 g
Amount per Serving
Calories
500
Percent of Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
6.5
g
41
%
Cholesterol
 
25
mg
8
%
Sodium
 
209
mg
9
%
Potassium
 
648
mg
19
%
Carbohydrates
 
90
g
30
%
Fiber
 
7.2
g
30
%
Sugar
 
27
g
30
%
Protein
 
5.8
g
12
%
Calcium
 
66
mg
7
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Crumble, hazelnuts, Quinces

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace