Apple And Quince Crisp With Rum Raisins
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
50
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Raisin1 tbsp
All-Purpose Flour3.5 cups
Sugar (divided)1 tsp
Ground Nutmeg1 tsp
Salt4 cups
Water2 tbsps
Lemon Juice (fresh)Directions:
1
For rum raisins: Simmer raisins and rum in small saucepan 3 minutes
2
Remove from heat
3
Ignite with match; let flames burn out, about 4 to 5 minutes
4
Transfer 2 tablespoons liquid to small bowl for crisp topping
5
Simmer raisins and rum in small saucepan 3 minutes
6
Remove from heat
7
Ignite with match; let flames burn out, about 4 to 5 minutes
8
Transfer 2 tablespoons liquid to small bowl for crisp topping
9
For crisp topping: Melt butter in small saucepan over medium-low heat
10
Simmer until butter is golden brown, about 6 minutes
11
Cool
12
Mix flour, sugar, nutmeg, and salt in medium bowl
13
Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form
14
DO AHEAD: Raisins and topping can be made 1 day ahead
15
Cover each; chill
16
Melt butter in small saucepan over medium-low heat
17
Simmer until butter is golden brown, about 6 minutes
18
Cool
19
Mix flour, sugar, nutmeg, and salt in medium bowl
20
Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form
21
DO AHEAD: Raisins and topping can be made 1 day ahead
22
Cover each; chill
23
For filling: Combine 4 cups water and 3 cups sugar in large saucepan
24
Stir over medium heat until sugar dissolves
25
Add quinces; simmer until tender, 15 minutes
26
Remove from syrup; cool
27
Reserve syrup for another use
28
Cut quinces into 1-inch cubes
29
Transfer to large bowl
30
DO AHEAD: Can be made 1 day ahead
31
Cover and chill
32
Position rack in center of oven and preheat to 350°F
33
Butter 13x9x2-inch glass baking dish
34
Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend
35
Transfer to baking dish
36
Crumble topping over
37
Bake apple and quince crisp until golden and bubbling, about 55 minutes
38
Cool at least 30 minutes
39
Serve warm or at room temperature with softly whipped cream or ice cream
40
Combine 4 cups water and 3 cups sugar in large saucepan
41
Stir over medium heat until sugar dissolves
42
Add quinces; simmer until tender, 15 minutes
43
Remove from syrup; cool
44
Reserve syrup for another use
45
Cut quinces into 1-inch cubes
46
Transfer to large bowl
47
DO AHEAD: Can be made 1 day ahead
48
Cover and chill
49
Position rack in center of oven and preheat to 350°F
50
Butter 13x9x2-inch glass baking dish
51
Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend
52
Transfer to baking dish
53
Crumble topping over
54
Bake apple and quince crisp until golden and bubbling, about 55 minutes
55
Cool at least 30 minutes
56
Serve warm or at room temperature with softly whipped cream or ice cream