Servings: 6

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Quince Apricot Nut Crisp


2 Frieda’s Quince
8 oz dried apricots, chopped
1/2 cup packed brown sugar
3/4 cup rolled oats
1/3 cup all-purpose flour
1/2 cup slivered almonds or chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 cup butter or margarine
Ice cream or whipped cream (optional)


Preheat oven to 350 degrees.

Halve and peel quince. Remove seeds and cores. Slice fruit thinly. Place fruit pieces in a non-metal pot with enough water to cover. Simmer, partially covered, about 15 minutes or until nearly tender. Add apricot pieces and cook 5 minutes more. Remove from heat and drain fruit. Add 1/2 cup of the brown sugar and toss with fruit. Place fruit mixture in the bottom of an 11×7-inch baking or casserole dish. In another bowl toss together the oatmeal, flour, remaining sugar, nuts, cinnamon, and vanilla. Cut in butter or margarine. Sprinkle topping over fruit. Bake for 25 to 30 minutes or until crisp and brown. Serve warm or cool with ice cream or whipped cream, if desired.