To get the full flavor of the incredible quince fruit, please read my introduction to the quince! Follow my introduction to cooking quince below for any pie, crisp or crumble recipe, and see my easy Apple Quince Easy Oatmeal Crisp recipe in this post.

Cooking Quince:

• 3-4 medium sized yellow quince, peeled and sliced thinly
• 1 cup apple cider
• 10 whole cloves
• 1-2 cinnamon sticks
• 4 medium tart apples (I used Pink Lady), peeled and diced

Cook the quinces down to be ready for pairing with apples (also from the roadside stand – it’s amazing how eating fresh, local apples make you feel squeamish about the ones at the grocery covered in wax … but I digress). Peel the quince and slice them thinly to reduce the cook time.

Cheesecloth bag containing spices simmers with quince.

If you like, add some cloves and cinnamon tied up in a cheesecloth, and add fresh apple cider to the boil for flavor, then simmer the spiced slices until tender and the liquid is reduced to 1-2 Tablespoons. At this point, add the diced apples to the pot and cook them with the quinces just until slightly tender. It makes the apples easier to work with in small pie applications.

Remove the cheesecloth bag containing the spices and discard.

Let the fruit cool while you set to work on pie crust or crisp toppings.

Apple-Quince Easy Oatmeal Crisp

I’m convinced this is absolutely the easiest recipe to make with quince!

(Add these to Cooked Apples & Quince:)

• 1/2 cup granulated cane or coconut palm sugar
• 1/3 cup Jules Gluten Free™ All Purpose Flour
• 2 tsp. cinnamon
• 1/4 tsp. sea salt

Crisp Topping

• 1/2 cup certified gluten-free oats, instant or quick cooking
• 3 Tbs. Jules Gluten Free™ All Purpose Flour
• 2 Tbs. brown sugar or coconut palm sugar
• 2 Tbs. cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)

• Vanilla yogurt, dairy or non-dairy (So Delicious® Cultured Coconut Milk Yogurt, Vanilla) –optional for serving-

Preheat oven to 375 F.

Stir additional ingredients into pot with cooked apples and quince: sugar, Jules flour, cinnamon and salt. Scoop into a pie plate or casserole.

Combine crisp toppings in a bowl and cut the butter into the dry ingredients using a pastry cutter or two butter knives. The crisp toppings should resemble a gravely meal once mixed.

Sprinkle mixed toppings on top of the apple-quince mixture. Bake in preheated oven for 30 minutes. Serve warm with vanilla yogurt on top or plain – delicious either way!