This apple quince crumble (or crisp) with tender apples, aromatic quince, and a rich pecan crumble topping. It’s warming, lightly spiced, and easy to love — perfect late fall or winter dessert when quince is in season.
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This apple quince crumble with pecan topping combines tart, juicy apples with sweet, fragrant quince for a new twist on the classic crumble. Quince, a slightly firmer fruit with a wonderful floral aroma, is simmered until tender and blended with spiced apples. Topped with a buttery pecan crumble that has just the right amount of crunch, this dessert is irresistibly cozy.
The pecan-studded topping gives every spoonful a warm, nutty richness that pairs beautifully with the fruit. And that hint of star anise in the filling? It adds a subtle, spiced warmth that feels like a hug in dessert form.
What Is Quince?
Quince may be a bit unfamiliar, but it’s worth the effort! It’s a unique fruit that looks like a cross between a pear and an apple, with a bright yellow, slightly bumpy skin, and a strong floral aroma. Though it’s not as common as apples or pears, quince has been used in cooking for centuries, especially in Middle Eastern and Mediterranean cuisines.
When raw, quince is hard, sour, and incredibly astringent—almost too much to eat without cooking. But once it’s simmered, baked, or poached, it transforms into something special. The fruit softens, turns a rosy color, and develops a rich, sweet, and fragrant taste that’s kind of like a floral apple with hints of honey. Cooking really brings out its best qualities, making it a wonderful addition to desserts, jams, and sauces.
If you’re looking to try something a little different, quince adds an aromatic, almost exotic flavor to any dish it joins, especially when paired with spices like cinnamon, star anise, and vanilla.
👩🍳 Love fruit desserts? Check out my my strawberry apple crumble with macadamia crumble, caramel apple cobbler, apple ricotta cake with honey, or baked cinnamon apples.
What You’ll Need
Here is what you’ll need for this apple quince crumble recipe. Find the full measurements in the recipe card below.
- Filling: Apples (Granny Smith or Honeycrisp for a good balance of tart and sweet) and quince (adds floral fragrance), with lemon juice and peels for brightness. Cinnamon, vanilla, and optional star anise bring warmth and a subtle complexity.
- Sweeteners: White and brown sugars, which give depth and caramelization without overpowering. You are welcome to use sugar-free alternatives or some honey or maple syrup.
- Pecan crumble topping: Flour (can be gluten-free), rolled oats for texture, and chopped pecans for a nutty crunch. Butter binds everything and browns nicely in the oven. Walnuts or almonds can work in place of pecans. For a grain-free version, use almond meal mixed with coconut flour and tapioca or cassava flour and extra nuts instead of oats.
- Spices: Ground cinnamon in the filling and a hint of nutmeg in the topping for a touch of extra warmth. Star anise is my secret ingredient in this recipe! You could also add some cloves, ground ginger, or cardamom for a different twist.
How To Make Apple Quince Crumble
Find the full recipe and nutritional information below. Here are some handy step-by-step photos and succinct instructions for how to make apple crumble with quince and pecans.
- Prep the quince: Simmer diced quince with lemon peels, star anise, water, and a bit of sugar until just tender.
- Combine the apples: Mix cubed apples with cinnamon, remaining sugar, vanilla, and lemon juice.
- Make the crumble topping: In a bowl, mix flour, oats, brown sugar, and nutmeg. Add cold butter cubes, working them in until the mixture resembles coarse crumbs. Stir in chopped pecans.
- Assemble: Spread quince and apple filling evenly in a greased baking dish, then sprinkle the crumble topping evenly on top.
- Bake: Bake at 350°F (175°C) until golden brown and bubbly, about 40-45 minutes.
- Serve: Let cool slightly, then enjoy with ice cream or whipped cream.
Watch The Video
Recipe Tips
- Quince cooking Tip: Quince is pretty firm when raw, so the pre-cook is key! Don’t skip simmering it for 7-10 minutes before adding to the apples.
- Customize the spice mix: Feel free to add more spices, like a pinch of cloves or cardamom, for a more aromatic crumble. Crystalized ginger, finely chopped, or orange zest are also great additions.
- Nut substitutions: I love pecans in this crumble but you can use almonds, hazelnuts, or walnuts.
Serving Suggestions
Serve this crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate cozy dessert. I also love leftovers with Greek yogurt for breakfast. A drizzle of warm caramel sauce wouldn’t hurt, either!
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Ingredients
For the filling:
- 2 quince fruits peeled, cored, and diced into cubes
- 2 lemon peels
- 1 star anise optional
- ¼ cup water
- ½ cup white sugar about 3 oz or 90 grams, divided
- 4 apples peeled, cored, and diced, Granny Smith or Honeycrisp work well
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the pecan crumble topping:
- 1 cup all-purpose flour
- ½ cup rolled oats about 1.5 oz or 40 grams
- ½ cup brown sugar packed, about 2.5 oz or 65 grams
- ¼ teaspoon ground nutmeg
- ½ cup cold unsalted butter cut into small cubes, about 2.5 oz or 70 grams
- ½ cup pecans chopped, about 2 oz or 55 grams
Instructions
- Prepare the quince: As quince needs a slightly longer cooking time than apples, you must pre-cook it first. Peel the quince, cut into quarters and remove the seeded core. Dice into cubes.
- In a pot, combine diced quince, lemon peels, half the sugar (¼ cup), star anise, and water. Simmer for 7-10 minutes until the quince is slightly softened. Time depends on the size of the cubes.
- Prepare the apples: Peel and core the apples, and cut them into cubes. Combine the apples, cinnamon, remaining sugar, vanilla, and lemon juice in a bowl and set aside.
- Prepare the crumb topping: In a separate bowl, mix the flour, rolled oats, brown sugar, and ground nutmeg. Add the cold butter cubes to the dry ingredients. Using your fingers or a pastry cutter, blend the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans.
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with a little butter.
- Assemble the Crumble: Spread quince and apples in the baking dish. Sprinkle crumble topping evenly over the fruit.
- Bake: Place in oven and bake 40-45 minutes until the topping is golden brown and fruit is bubbly.
- Serve: Let cool for a few minutes, then serve warm with ice cream or whipped cream if desiredTips:Quince prep: Quince can be tough when raw. That's why you simmer the diced quince in water for 7-10 minutes before combining it with the apples and other filling ingredients to soften them slightly.Nutty crumble: I love pecans in this crumble but you can use almonds, hazelnuts, or walnuts.Twist it up: Feel free to add more spices, like a pinch of cloves or cardamom, for a more aromatic crumble. Crystalized ginger, finely chopped, or orange zest are also great additions.
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