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Apple and Quince Crisp with Rum Raisins

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Apple and Quince Crisp with Rum Raisins

Apple and Quince Crisp with Rum Raisins

amanda

Equipment

  • - Digital Kitchen Scale

  • - Measuring Cups Set

  • - Mixing Bowls Set

  • - Stainless Steel Skillet

  • - Pastry Cutter Set

  • - Oven Thermometer

  • - Springform Pan Set

  • - Silicone Baking Mat Set

Ingredients

  • 1 1/2 cups raisins

  • 1 cup dark rum

  • 3/4 cup (1 1/2 sticks) unsalted butter

  • 2 cups all purpose flour

  • 1 cup sugar

  • 1 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 4 cups water

  • 3 1/2 cups sugar, divided

  • 2 pounds quinces (about 5 medium), peeled, quartered, cored

  • 4 large Gala apples, peeled, cut into 1-inch pieces

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon all purpose flour

  • 1/4 teaspoon salt

  • Whipped cream or vanilla ice cream

Instructions

1

Instruction 1

Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.
2

Instruction 2

Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.
3

Instruction 3

Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.
4

Instruction 4

Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5

Instruction 5

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.
6

Instruction 6

Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.
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