Quince, Plum & Raspberry Salted Oat & Ginger Crumble With Vanilla Ice Cream 

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By Darren Purchese

A variation on our Apple, Rhubarb & Raspberry Crumble recipe. I love warm fruit crumble desserts especially in winter.

I remember being happiest as a child when mum made a piping hot crumble with homegrown fruits and berries inside. I think I used to burn my tongue, as I couldn’t wait to dig in!

This dessert is so simple to make and the smells it produces while bubbling away in the oven are incredible, it irresistible with a big dollop of custard or a scoop of ice cream.

You will need to use fresh or Preserved Plums here, and our Slow Roasted Honey Spiced Quince are also what you will need on hand to make this dish.

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

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Portions

8
servings

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Ingredients

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QUINCE, PLUM & RASPBERRY FRUIT FILLING

10 quarter wedges of slow roasted spiced honey quince
10 halves of preserved plums

APPLE, RHUBARB & RASPBERRY FRUIT FILLING

150g raspberries, fresh or frozen

CRUMBLE MIX

225g unsalted butter, melted and cooled
150g plain flour
150g rolled oats
200g soft light brown sugar
1tsp bicarbonate of soda
1 pinch salt
15g ground ginger

VANILLA ICE CREAM

250 ml milk
200 ml cream, thickened
100g caster sugar
100 egg yolks, (approx. 5 large egg yolks)
1

For the filling… cut each wedge of quince in half, cut each plum half into 5 thick slices. Arrange the fruit along with the raspberries into a large ovenproof dish.

 

3

For the crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

 

4

To finish the crumble… Top the fruit off with the crumble mix.

 

5

For the ice cream… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C, use a digital thermometer to accurately check the temperature.remove the custard from the heat and strain it through a sieve pour into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this. Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed to serve.

* You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

6

To bake the crumble… place into an oven preheated to 180C and bake for 30 - 35 minutes until golden brown and bubbling. Serve with the ice cream.

 

1
0 hours 0 minutes

For the filling… cut each wedge of quince in half, cut each plum half into 5 thick slices. Arrange the fruit along with the raspberries into a large ovenproof dish.

2
0 hours 0 minutes

Preserved Plums

3
0 hours 0 minutes

For the crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

4
0 hours 0 minutes

To finish the crumble… Top the fruit off with the crumble mix.

5
0 hours 0 minutes

For the ice cream… place the milk and the cream into a saucepan with the vanilla seeds and scraped pods. Bring to a simmer and remove from the heat, set aside. Remove the scraped pods. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C, use a digital thermometer to accurately check the temperature.remove the custard from the heat and strain it through a sieve pour into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this. Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed to serve.

* You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

6
0 hours 0 minutes

To bake the crumble… place into an oven preheated to 180C and bake for 30 - 35 minutes until golden brown and bubbling. Serve with the ice cream.