A cast-iron frying pan makes the ideal dish to cook this crumble; its even heat cooks the quince nicely on the stove and then baking it in the oven makes the crumble topping perfectly crisp and golden.






Skill level

Average: 2.7 (6 votes)


  • 50 g unsalted butter
  • 55 g (¼ cup) caster sugar
  • 1 tbsp honey
  • 1 large quince, quartered, core removed
  • thickened cream or ice-cream, to serve


Crumble topping

  • 55 g (¼ cup) caster sugar
  • 45 g (½ cup) rolled oats
  • 2 tbsp plain flour
  • 50 g chopped hazelnuts
  • 50 g unsalted butter, cut into cubes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a 20 cm cast-iron frying pan over medium heat, add butter, sugar and honey and cook, stirring, until butter is melted and mixture starts to bubble.

Meanwhile, cut quince quarters into large chunks, then carefully add to honey butter mixture, stirring to coat quince in syrup. Cook over a very low heat, occasionally basting quince with syrup, for 1 hour or until quince is soft and starts to turn a deep, rosy colour.

To make crumble topping, combine sugar, oats, flour and hazelnuts in a bowl. Using your fingertips, rub in the butter pieces – it doesn’t need to be perfect, though, you want to keep the big buttery lumps.

Preheat oven to 180ºC. Spread crumble topping over quince in skillet then transfer to oven and bake for 35 minutes or until top is golden brown and the quince mixture is bubbling around edge of pan.

Serve in pan with thickened cream or ice-cream, but don’t forget to use a towel to grab the handle, as it will be hot!


Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.


As seen in Feast magazine, June 2014, Issue 32.