Quince crumble

Quince crumble Method 1. Place the quince, cloves and cinnamon sticks in a heavy-based saucepan.

Add just enough water to cover the quinces.

Bring to the boil, then mix in the sugar.

Cover and simmer for 5 minutes. Uncover and increase the heat.

Simmer the quince uncovered until the liquid thickens into a syrup, around 15-20 minutes.

Using a slotted spoon transfer the cooked quince to a buttered ovenproof dish, discarding any cloves and cinnamon sticks.

Add a couple of spoonfuls of the quince syrup, again discarding any cloves and cinnamon sticks. Allow to cool.

Preheat the oven to 190°C/gas 5.

To make the topping, place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Mix in 75g of sugar.

. Spread the topping mixture over the cooked quince and smooth down.

. Mix together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar over the crumble.

. Bake the crumble for 30 minutes until golden brown. Serve warm from the oven.