Quince & Apple Crisps with Rum Raisin

I have a friend that is obsessed with apple crumble. She can skip meals when she knows I'm making apple crumble just so she have enough room in her stomach for my crumble. She can easily polish off one whole pan of apple crumble by herself in one seating. That actually what she did last year when I made her a big pan of apple crumble for her birthday.



Sadly, this year, her birthday falls the day before my exam, so eventhough it's already a month late, she still demands her birthday apple crumble. I usually use my ex housemate's recipe where she used canned apple and muesli and desiccated coconut in the crust. But eversince I encounter this recipe in the Bon Appetit special thanksgiving issue more than 2 years ago, I never look back. It is definitely requires a lot more work and time consuming. But if you plan your meals cleverly, this dish can actually be done in steps over a couple of days. No shortcuts here either. I love the combination of quince and apple. It gives an interesting texture to the dish. The rum raisin gives an extra punch too.



The recipe actually produce quite a lot of stuffing. I love a thick layer of crust, so when making this, I always double the crust topping quantity, and bake it in individual ramekins for late night snacks for me =). I usually serve this with store bought pouring custard, but after I gave the whole bottle to my friend, I left with none for me. So I made my own vanilla custard from scratch. A good way to use up the dying bottle of milk I have in the fridge.

Apple and Quince Crisp with Rum Raisins

Bon Appétit | November 2007

Rum Raisins:

• 1 1/2 cups raisins
• 1 cup dark rum

Crisp Topping:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 cups all purpose flour
• 1 cup sugar
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt

Filling:

• 4 cups water
• 3 1/2 cups sugar, divided
• 2 pounds quinces (about 5 medium), peeled, quartered, cored
• 4 large Gala apples, peeled, cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• 1 tablespoon all purpose flour
• 1/4 teaspoon salt
• Whipped cream or vanilla ice cream

For rum raisins:
Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.

For crisp topping:
Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.

Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.

For filling:
Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.

Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.