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Quince Persimmon and Cranberry Marzipan Crumble

Perfectly fragrant, autumnal fruit such as quince and persimmon deserve to share the stage with cranberries in this delightful crumble. Marzipan in the crumble guarantees and tender texture.

Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Ingredients

Filling

  • 2 large quince when peeled, cored and sliced, you should have 4 cups of fruit
  • 1/3 cup granulated sugar
  • 1/3 cup honey
  • 1 star anise
  • 1 cinnamon stick
  • 8 Fuyu Persimmons ripe but not over-ripe
  • 1 1/2 cups fresh or frozen cranberries don't thaw if frozen
  • 2 tbsp honey
  • 1 tbsp lemon or orange juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

Topping

  • 3/4 cup AP flour or a gluten free version that you like, like Bob's Red Mill 1:1 GF flour
  • 1/4 cup ground almonds
  • 4 1/2 oz 120 grams marzipan, cut into rough pieces
  • 1/2 tsp cinnamon
  • 1/2 cup 3 1/2 oz; 100 grams cold butter, cut into 1/2 inch (1 cm) cubes
  • 1/4 cup 1 oz; 25 grams slivered almonds

Instructions

  1. Preheat the oven to 350F (180C) Prepare a large baking dish or casserole or even individual cocottes by greasing well.

  2. Have a pot with 2 cups water, 1/3 cup granulated sugar and 1/3 cup honey or maple syrup ready. Add the star anise and cinnamon stick.

  3. Halve and core the quinces. Quarter or even cut into 8 lengths. This will make it easier for peeling and then cutting into bite size slices. Once cut, add them to the pot of water and sweetener.

  4. Once filled, bring the pot of water to a boil. Then reduce and simmer on medium low until the quince slices are tender enough to pierce with a fork. Remove and drain. Place these into a large bowl.

  5. While the quince slices are simmering away, remove the tops from the persimmons. You don't need to peel Fuyo persimmons. Slice into quarters and then cut into bite sized slices. Add these to the bowl with the quince slices.

  6. Add the cranberries, the honey or maple syrup, citrus juice and spices. Toss to coat.

Topping

  1. While the quince is simmering on the stove you can also prepare the topping.

  2. Combine the flour, ground almonds, marzipan and cinnamon in a food processor. Give it a few pulses until a regular sized crumb takes shape.

  3. Add the cubed butter and pulse till it is evenly dispersed.

  4. Add the slivered almonds and give it one or two pulses. There should still be large-ish almond slices visible.

  5. Place the entire mixture onto a parchment lined baking sheet and put in the freezer for 10 minutes. This will help keep the butter and marzipan chilled.
  6. Place the filling into the desired vessel and then scatter the topping all over evenly.
  7. Bake until the top is golden and the fruit is gently bubbling away. This should take between 35-40 minutes. If you find that the top is getting too brown before the filling is cooked through, place a piece of foil gently and loosely on top.
  8. Let set and cool down for at least 15 minutes. Serve with vanilla ice cream or sweetened whipped cream.

Recipe Notes

Feel free to use maple syrup instead of honey.

The topping is a riff on a Curtis Stone topping for his quince crumble, here