I love the combination of quince and apple. In this pudding that combination is topped with toasted flaked almonds and toasted shredded coconut, they offer a delicious crunch. Add a dollop of cream for sheer bliss.   

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.   

 

Ingredients

Crumble topping

50 g Bakers' Magic Gluten free flour

25 g Caster sugar

50 g Butter (finely chopped)

30 g Flaked almonds

20 g Shredded coconut 

 

Filling

250 g Quince puree

360 - 400 g Apples (I used Pink Lady)

135 g Caster sugar

 

 

Method 

Turn oven on to 170^oC (fan forced).

Peel & core the apples. Cut the apples into 1/8ths.  

Put quince puree, cut apple pieces and sugar into a medium sized saucepan. Boil the mix gently, with stirring, for approximately 15 mins. 

Use a food processor (easiest way but it can be done by hand) to mix together the flour, sugar & butter until the mix is like breadcrumbs. Don't over mix it. If you do, cool the mix, then chop up the dough with a knife. 

Stir in the flaked almonds and shredded coconut.

Transfer the quince & apple mix to a baking dish or dishes.  

Sprinkle the crumble topping on top of the filling. 

Transfer dish or dishes to the oven and bake for 15 - 30 mins. The length of time will depend on the size of the dish and how warm the filling was before it went into the oven.

Serve with cream and/or ice cream.

Simply enjoy!