About the Recipe
A warm, comforting bake that brings together slow-roasted quince, sweet apples and a buttery crumble topping, finished with a hint of spice. This rustic slice is perfect for cooler days and makes a delicious treat for sharing, especially when served with a scoop of ice cream.
Ingredients
Fruit Filling
3 quinces, peeled and cored
3 apples, peeled and cored
30 g butter (2 tbsp)
80 g soft brown sugar (¼ cup + 2 tbsp)
1 cinnamon stick
6 whole cloves
Pinch ground cardamom
2.5 ml ground cinnamon (½ tsp)
2.5 ml vanilla paste (½ tsp)
Pinch of salt
Crumble Base & Topping
315 g flour (2½ cups)
150 g butter (10 tbsp)
1 egg
45 ml cold water (3 tbsp)
2.5 ml salt (½ tsp)
15 ml sugar (1 tbsp)
Assembly
30 ml SunnyB Smooth or Crunchy Sunflower Butter (2 tbsp)
15 ml soft brown sugar + sunflower seeds (1 tbsp, for topping)
Preparation
1. Prepare the fruit
Finely slice the quince. Add the butter, quinces, brown sugar, cinnamon stick, and cloves to a pan and slow-roast on the stove for 20 minutes, stirring to prevent burning.
Add the sliced apples and continue to slow-roast for another 30–40 minutes, until the fruit is soft and the moisture is reduced.
Remove the whole spices. Stir through ground cardamom, cinnamon and vanilla. Taste and adjust the sweetness, and add a pinch of salt if needed.
The mixture should be soft but not wet.
2. Make the crumble
Rub or blend the flour, butter and salt until a coarse crumb forms. Add the egg and 3 tbsp cold water. Add in the sugar.
3. Assemble
Line a square baking tin with baking paper.
Press ⅔ of the crumble mixture firmly into the base.
Spread SunnyB sunflower seed butter over the base.
Add the quince and apple filling and press down slightly to ensure it's well packed in.
Sprinkle the remaining crumble over the top.
Finish with sunflower seeds and soft brown sugar.
4. Bake
Bake at 160°C (320°F) for 60 minutes.
If needed, increase the temperature to 180°C (350°F) at the end of the cooking time to brown the top (for 10–15 minutes).
5. Cool & serve
Allow to cool slightly in the tin, then lift out the slice on the baking paper. Cool to room temperature before slicing.
Serve with:
Vanilla ice cream
Whipped cream
Mascarpone
Store at room temperature for 1 day, or in the fridge for up to 3 days.