Got a surprise for you today: a recipe! I enjoy baking and decided to do something with the quince from the tree in the back yard. Quince must be pretty rare. My brother has read that there are only 100 acres of commercially grown quince trees remaining in the United States. If you want to try this recipe but do not have quince, simply substitute your favorite fruit such as apples, pears, or cherries.
Quince are firm and resemble yellow apples (see photo above). Cooked, they taste tart with a hint of honey flavor.
I decided to try something new by taking my mom’s cherry crisp recipe, and baking a quince – apple crisp. After peeling, measuring, and cooking all the other ingredients, I discovered that I was almost out of rolled oats, the essential ingredient for the crumb crust and topping.
Rummaging through my cupboard drawer, I found coconut. Hmmm… would that work with the rolled oats? Tried it. Love it. Sharing it with you!
Sometimes in our journey we discover that we are missing what we thought we needed or had to have. We can then give up. Or we can take an adventurous search through our skills, talents, resources, and relationships to see what God has provided that we have previously overlooked. The results may be better than we ever anticipated!
If you try this, (or make up your own variation), let me know how it turns out!
Creative-Journey Quince – Apple Crisp
Pre-heat oven to 350 degrees.
Filling:
(Tweak amounts of fruit, sugar, cinnamon according to your tastes!)
Peel, core and slice 4- 5 cups of quince, apples, or pears (or combination of fruits of your choosing). Chop ½ to ¾ cups of walnuts. Place fruit and nuts in kettle with ½-3/4 cups of water, ½ cup of sugar, 1 tablespoon of corn starch, and ½ teaspoon of ground cinnamon. Bring to a boil, stirring frequently. Boil for one minute. Remove from heat.
Crumb Crust / Topping
1 cup Brown Sugar
3/4 butter, softened
1/2 cup quick rolled Oats
1/2 cup flaked, sweetened coconut
1 ½ cups all-purpose flour
½ teaspoon soda
Cream brown sugar and butter. Stir in rolled oats and coconut.
Shift flour and soda (use your hands if you want, I won’t tell.)
Stir shifted flour and soda into the brown sugar mixture.
Press 1/2 of crumb crust mixture into the bottom of a greased, 9 inch baking dish. Spoon filling over the crumb crust mixture. Top the filling with the rest of crumb mixture. Bake for 30 minutes at 350 degrees.
Hint:
This crisp can be made using canned pie filling of your choice, in place of the filling recipe above.
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