Quince and almond crumble

I'm a lucky girl. Our friend Michelle who shares my love of quinces, saved a huge bag of this delightful fruit for me. Now I have enough to try all the lovely recipes I fancy, like this comforting, flavourful and luxurious Quince and almond crumble. Back in September incomparable Dom from Belleau Kitchen posted a recipe for a lush and impressive Baked plum and Pimm's jam granola crumble. I have half a bottle of Pimm's in the fridge, semi-forgotten since the hot summer days of outdoors drinks with ice. I know the bottle is there, but who really fancies having a drink with it in winter?! Not me. Using some of it in crumble sounds like a great idea.

Quince and almond crumble
Ingredients:
4 quinces
3 cloves
4tbsp sugar
1/2tbsp cinnamon
4tbsp Pimm's
100g flour
90g butter, softened
50g ground almonds
50g oats
100g muscovado sugar

Peel the quinces and chop them into big pieces, rubbing with a piece of lemon to prevent from browning. Put the quince pieces in a medium pan, add the sugar and cloves and enough water to cover the fruit. Cook for 15 minutes.
Take the softened quinces out of the pan and put in a deep ceramic dish (I actually use a lasagne dish, but you might have a special crumble dish). Pour the Pimm's all over the quinces.
In a mixing bowl mix the softened butter with the flour, oats, ground almonds and muscovado sugar, and rub the mix with your hands until it resembles the crumbs. Cover the quinces with the crumb mix and place the dish in an oven preheated to 180C.
Cook for about 35 minutes, until golden brown and the juice bubbling out in the corners.

Serve hot, with a generous dollop of plain Greek yogurt, pour cream or add a good helping of Kelly's clotted cream ice cream. It is a winning combination of flavours. The ice cream melts into a delicious sauce, and the Pimm's adds an extra verve to the crumble.

Thank you, Michelle, for the quinces!