Quince crumble with blueberries

Hi there! Some week ago I saw some beautiful quince and I immediately bought them. I did not leave the shop and I already started thinking about what I can prepare from this fruits. My choice felt on quince crumble with blueberries. And here is the result.

Ingredients:

 

freshly squeezed juice from 2 lemons (about 75 ml)

500 g quinces

1 vanilla bean

200 g sugar

50 ml + 3 tbsp pear juice

50 g frozen blueberries

25 g cornflour

100 g butter, melted

50 g bittersweet chocolate, coarsely chopped

200 g flour

1 pinch of salt

1 package vanilla sugar

 

 

Preparation:

Mix lemon juice with 2 liters of water.

Wash and peel the quinces, remove the core and cut into thin wedges. Add them in the lemon water.

Cut vanilla bean lengthwise and scrape out the seeds.

Caramelize 100 g sugar in a pan. Deglaze with 350 ml pear juice and cook until the sugar dissolves completely.

Drain the quince.

Add the vanilla seeds and bean to the pear juice. Add the quinces and simmer over medium heat for 20-25 minutes. Add the blueberries 5-6 minutes before the end of the cooking time.

Mix 3 tbsp pear juice with cornstarch and then give it to the quince compote to bind it.

Mix flour, salt, 100 grams of sugar and vanilla sugar. Pour in the butter and knead the dough to crumble. Add the chocolate and knead with the hands.

Give the crumbles for 30 minutes in the refrigerator.

Preheat the oven (electric oven: 200 ° C / fan 175 ° C / gas: grade 3).

Grease the form (s) with butter, fill with compote and spread over the crumbs.

Bake for 20-25 minutes.

Let cool and serve.

I hope you like this recipe. Until the next time!