Make these comforting quince and plum crumble pots, then check out our apple crumble, apple and blackberry crumble, plum crumble, fruit crumble and more crumble recipes.


  • 6 quinces
  • 160g sugar
  • 6 large ripe ones plums
  • for greasing butter
  • ½ lemon, juiced


  • 175g plain flour
  • 50g caster sugar
  • 50g brown muscovado sugar
  • 100g butter, chilled and cut into small chunks
  • 100g porridge oats
  • 2 lemon, zested


  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Put the quinces in an oven tray and scatter with most of the sugar. Add 200ml water, cover with foil and put into the preheated oven for about 3 hours – they will take on a dark colour.
    Check after 2 hours to see that there is still water in the bottom of the tray. Splash another 100ml of water in. When ready, remove the foil and allow the quinces to cool. Peel the quinces carefully, and slice off all the flesh, wasting none.

  • STEP 2

    Wash and chop the plums, removing the stones. Combine all the fruits and juices together, adding the lemon juice. Put this in the bottom of your buttered crumble dish (or use individual dishes), scattered about with the remaining sugar.

  • STEP 3

    In a bowl, while the quinces are cooking, pinch together the flour, sugars and cold butter chunks. It is important the butter is cold or you will end up making more of a dough than a crumble. When a crumbly feel has been achieved, throw in the oats and lemon zest. Combine these well, and put the crumble mix in the fridge until needed.

  • STEP 4

    When all the fruits are ready, scatter the crumble mix across the top. Put the pudding in the oven and cook for 45 minutes until it has a dark golden, nutty colour. Serve it with custard.


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