Autumnal crumble with quinces and quick vegan vanilla sauce
We would like to thank you very much for the numerous pre-orders as well as the many lovely comments and messages that have reached us about our cookbook “Simply enjoy naturally”. We are really happy about it !!! Today we have a recipe for you that we originally wanted to include in our cookbook but have taken out for space reasons: an autumnal crumble with quinces.
Admittedly, we are a little late with this recipe because the quince time is almost over. Since we still saw nice quinces in the health food store, we thought that we could still publish the recipe this year. 🙂
Crumble, in German “Streusel”, is a popular dessert from the English-speaking world. This is simply fruit baked in the oven with sprinkles. Crumble fits perfectly in the wet and cold autumn season, because crumble is served directly warm from the oven.
We think crumble is great because it can be prepared quickly and can hardly be boring with the many variations. In addition to apples, pears and quinces, e.g. plums, berries and rhubarb are also excellent crumble ingredients. In our recipe, you can also simply increase the amount of apples and pears if you no longer get quinces.
Usually it is enough to simply cut the fruit into bite-sized pieces and put them in the baking dish. However, we cook the quinces shortly. If the quince pieces were only baked in the oven, they often remain a bit hard.
The crumble can also be varied very well: You can exchange some of the wholemeal flour for oatmeal, grated coconut, and ground or chopped nuts. Replacing the butter with virgin coconut oil is also a variant that we like to like.
The crumble already tastes great on its own, but is particularly delicious with honey whipped cream or original British with vanilla sauce or vanilla ice cream.
Recently we have been happy to eat a quick (vegan) vanilla sauce with crumble, which we discovered in the cookbook "Geniale Getreideküche" *. Eva Gründemann from the blog “Food Vegetarian” wrote the highly recommended book together with her partner. Eva also photographed our cookbook pictures. 🙂 (We will present your book in more detail in December.)
However, it is not so easy to get something from the vanilla sauce - our son likes to chew the sauce away. Fortunately, replenishments can be prepared quickly, as the almond butter (or cashew nut), water, banana and ground vanilla pod are pureed for the vanilla sauce.
Have you tried crumble yet? Which crumble combinations do you particularly like?
Thanks again to everyone who pre-ordered our cookbook “Simply enjoy naturally”! 🙂 The book is currently in print and should arrive in mid-December. We can't wait to hold the finished printed book in our hands.
Autumn crumble with apples, pears and quinces
Servings 4 people
350 g quinces
approx. 50 ml water
freshly squeezed juice of 1 lemon
300 g apples
200 g pear
50 g liquid honey acacia honey
150 g wholemeal spelled flour is best freshly ground
75 g soft butter
50 g honey
1 pinch of cinnamon
1 pinch of ground vanilla pod
Wash the quinces thoroughly and rub off the fluff. Halve the quinces, quarter them and remove the core casing generously. Cut the skin into small cubes, put in a saucepan and drizzle with lemon juice. Add a little water (approx. 50 ml) so that the bottom of the pot is covered with water. Bring to the boil and cook the quinces gently for 5 minutes over low heat. Drain the cooked quinces.
Preheat the oven to 200 ° C top / bottom heat. Grease a casserole if necessary.
Wash apples and pears and cut into small cubes with their skins (remove the core casing beforehand). Put quince, apple and pear pieces in a baking dish and mix well with the liquid honey. ( traditional chinese food recipes as acacia honey is best for this. If the honey is too firm, heat it in a water bath beforehand.)
Mix all the ingredients for the sprinkles in a food processor, with the kneading hook of a mixer or with your hands until sprinkles are formed. Spread the crumbs evenly over the fruit.
Place the crumble on the middle shelf in the hot oven and bake for 25-30 minutes until the crumbs are crispy brown and the fruit is soft.
Either serve with vanilla ice cream, vanilla sauce, honey cream or simply enjoy pure.