4 x lady apples around 600grms
2 x quince around 400grms
120grms caster sugar
3 tbsp spoons of water
For the crumble
100grms chilled unsalted butter
150 grms plain flour sifted
75 grms macadamia nuts
75 grms Demerara sugar
Pinch of molden salt
Heat the oven to 180c / approx gas mark 4
To make the crumble place the flour into a round bowl, dice the butter into small cubes and rub into the flour with your finger tips until you have a crumble like texture, add the sugar.
Meanwhile roast the macadamia nuts in the oven until golden brown, cool, roughly chop and add this to your crumble mix, mixing in well.
Next eel and core the pink lady apples and quince, dice and place into a lightly buttered 1.5 litre oven proof dish sprinkle with the sugar, mix and add the water.
Sprinkle the crumble mix evenly and generously over the fruit, and bake for 40 – 50 minutes until the fruit is bubbling and the topping golden, finish with a sprinkle of Maldon salt
There are lots of things that you can serve with this crumble I have listed some of my favourites:
Vanilla ice cream
Cinnamon ice cream