Crumble belongs to fall like colored leaves. The smell of apples, buttery crumbles with cinnamon, fresh from the oven is unbeatable and lets you forget they gray mood outside. This time we found some nice quinces on the weekly farmer’s market and couldn’t prevent taking them home. Combined with vanilla, ginger and yummy spice crumbles, they turn out to be a fruity, sweet pastry with an acerbic taste. Just a simple and interesting mixture.

Grind the almonds and hazelnuts and mix with whole grain flour, oatmeal and sea salt. Then add ½ teaspoon of the ground star anise, cloves and cinnamon flower. Now cut the Alsan in small pieces and knead with 1 - 2 tablespoons of apple syrup into the flour until you have a crumbly pastry.
Peel the quinces and cut into small pieces. Keep the peeled fruits in a bowl with lemon water to avoid them turning brown. Grate the ginger and combine with vanilla pulp, apple juice and 1 - 2 tablespoons apple syrup and the quinces. Mix well and fill into a greased casserole or smaller cups. Spread with the crumbles and bake at 180°C in the lower part of the oven for 20 - 25 minutes until the crumbles turn golden and crispy.

FoR 4-6 Servings

FOR THE CRUMBLES

100 g wholemeal spelt flour

75 g oatmeal

30 g almonds

30 g hazelnuts

75 g vegetable margarine

4-6 tbsp rice syrup

star anise

cloves

cinnamon flower

1 pinch of salt

FOR THE FRUITS

1 kg quinces

50 ml apple juice (NFC juice)

10 g ginger

1 vanilla bean