4 Bramley apples
50g dark brown sugar
1/2 tsp ground cinnamon (or a 5cm stick of cinnamon)
25ml Somerset cider brandy
50g demerara sugar
75g plain flour
25g roughly chopped hazelnuts
1/2 tsp ground cinnamon
First, place the whole quinces in a saucepan, cover with water and poach until tender. Leave to cool and then peel, core and chop into large chunks. Peel, core and chop the apples into large chunks. Heat the butter, sugar and cinnamon in a saucepan, add 1/3 of the apples and cook for 5 minutes, add another 1/3 of the apples and cook for a further 5 minutes. Add the last 1/3 of the apples and continue to cook until they are just tender, by this point you should have a mixture of slightly mushy and some firm apples. Remove from the heat and stir in the quinces and brandy.
For the crumble topping rub together the flour, butter and sugar to resemble breadcrumbs. Add the chopped hazelnuts, oats and cinnamon and stir in.
Sprinkle over the top of the apple/quince filling in an ovenproof dish and bake at 180c for 20 mins, or until golden and crispy on top.
Serve with double cream, ice cream or custard.