apple-quince crisp

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Boarding House Apple-Quince Crisp

From the collection
Serves 4 to 6


Made only with apples, this was the crisp my mom served every Sunday night. It was the perfect way to begin a new week, and also tastes wonderful when reheated in the morning for breakfast.


3 baking apples
3 quinces
1 cup crushed graham crackers
½ cup flour
1 cup sugar
1 tsp. cinnamon
½ cup (1 stick) butter


  1. Preheat the oven to 350 degrees.
  2. Butter a 9-by-13-inch baking dish, or any baking dish that will hold the fruit. Peel, core, and slice the apples and the quinces, layering them into the dish. (The fruit should fill to just below the dish’s lip when you’ve sliced them all.)
  3. In a separate bowl, mix together the dry ingredients and cut in the butter with a pastry cutter until the mixture is crumbly. Spoon the topping over the apples and cook for 60 minutes or until brown on top.
  4. Serve warm, with vanilla ice cream and caramel sauce if desired.


Culinate editor’s note: If crisp just isn’t crisp for you without rolled oats in the topping, add a few handfuls of oats to the dry ingredients.

Learn more about quinces in the Produce Diaries.

This content is from the Ashley Griffin Gartland collection.

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