– 5 quinces
– Juice of 1 lemon
– 10 Cinderella Dried Apricots, quartered
– 2 Earl Grey tea bags
– 1/2 cup white sugar
– 1 c plain flour
– 3/4 cup oats
– 1/2 cup desiccated coconut
– 1/2 cup soft brown sugar
– Pinch of salt
– 100g butter, chilled and cubed
1) Wash the quinces well to get rid of all the fur. Prepare a large saucepan with the lemon juice and fill to half with cold water.
2) Peel and core the quinces, finely slicing the fruit and placing straight into the saucepan of lemon water. This will help prevent them from discolouring, topping up with water as needed.
3) Once you have added all the sliced quinces, add the dried apricots and tea bags and bring to the boil. Cook until the fruit has softened.
4) Preheat the oven to 180˚C.
5) Meanwhile, combine the flour, oats, coconut, brown sugar, and salt in a large mixing bowl. Use your hands to rub the butter into the dry ingredients until it forms a crumble.
6) Remove the tea bags and drain the fruit well. Mix the fruit with the white sugar and place in an oven dish. Top with the crumble and bake for 30 mins, or until golden brown. Serve hot with ice cream.
