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Quince Crisp

Quince Crumble ready to eat

Honestly, right now, I’m sure, is not the time for recipes featuring more sugar. Desserts this time of year are my downfall though and I just couldn’t resist. This being the second time I’ve been lucky enough to be pregnant during the holiday season, I’m just a tad worried about gaining too much…you know. I have mentioned my history before, but if you haven’t had a chance to check out my “About Me” section, here’s a short history. I used to be really big, and I don’t mean when I was carrying a bowling ball in my uterus. I’m referring to the jolly old saint Nick type of big, you know, “round”. Ever since I shed those excess pounds, I’ve had a terrible time when it comes to holidays. I’m sure I’m not alone here.

Being a bit of a food addict is a vicious cycle of eating and guilt, and days where you just don’t care, and days where you work out to make yourself feel better. Personally, I feel like it’s a bit like alcoholism (don’t get me wrong, I’m not making light of that!). One day you wake up and realize you can do something about it, and you do. It took me less than a year to reach my goal and ever since then has been a battle with an addiction I have to face every day. Holidays are the worst as I have absolutely no will power. I like to call it the “see food” diet. I see food, I eat it. If there is a buffet in a large room full of people, you know where to find me. If we’re at my in-laws house and they put out a platter of food and no one else is indulging, you’ll know where to find me.

For the most part, I’ve come to grips with my “problem”, but the holidays are an especially bad time for me. Don’t worry though! This year, being that I’m “in a family way” I have no shame. “Baby want a Ferrero Rocher!”, “Baby wants thirds on that roast beef and gravy!”, “Baby wants a big glass of eggnog, full fat please, and don’t forget a cookie on your way back!” “Baby gets what baby wants”, is my new holiday motto. Don’t fret, I’m attempting to keep my exercise up (that’s good for baby too) and 9 hour baking marathons seem to keep me away from eating too much of the end result.

What does all that have to do with today’s recipe? Well, in the grocery store the other day, I happened upon a big pile of locally grown quince. Having never attempted to make anything with quince, I thought I should try now. They are lovely little fruits, similar to a cross between a pear and an apple. A little fuzzy and rock hard, they cook up quite lovely and turn a beautiful shade of pink. They have a subtle flavour and remain tart, so if you like it sweet, add more sugar to the filling part.

Don’t skimp on the whipped cream though!

Quince Crisp

Makes 2 large individual servings

For filling:

2 large quince, peeled, cored and sliced
juice of half a lemon
1/2 tsp cinnamon
3 tsp butter
1 Tbsp sugar

Quince Crumble dotted with butter

For topping:

1/4 cup butter
1/4 cup brown sugar, packed
1/4 cup flour
1/4 cup oats
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg, grated

1. In large bowl, toss sliced quince, cinnamon, lemon juice and sugar together to coat.
2. In two small, individual sized ramekins (they should hold about 500mL each), fill bottom with sliced quince. Dot with butter.
Quince Crumble dotted with butter
3. Bake in preheated 375°F oven for 15 minutes. Remove and set aside.
4. In small bowl, cream butter and brown sugar together.
5. Add vanilla, flour, oats, cinnamon and nutmeg and mix until combined.
6. Crumble over par-baked quince and return to oven for an additional 30 minutes.
7. Remove from oven and allow to cool for 15-20 minutes before serving with a dollop of whipped cream or ice cream.

Quince Crumble dotted with whipped cream

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