Local & Seasonal

Crumble with Poached Quince

Average: 5 (2 votes)
(2 votes)
Crumble with Poached Quince

Crumble with Poached Quince - Warm sweet flavors

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Health Score:
59 / 100
30 min.
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Quince are rich in polyphenols, which are said to help fight off influenza viruses. The native fruit also impresses with its content of potassium, one of the most important electrolytes in our body. It is important for muscle contraction, heart function, and regulation of blood pressure; in addition, the mineral is involved in various enzyme reactions.

Quinces are not in season all year round, but you can still enjoy the crumble: It also tastes really good with apples or pears. If you do without alcohol, you can replace the red wine with 100 ml more grape juice and 200 ml water.

1 serving contains
(Percentage of daily recommendation)
Calorie713 cal.(34 %)
Protein9 g(9 %)
Fat46 g(40 %)
Carbohydrates58 g(39 %)
Sugar added15 g(60 %)
Roughage12.2 g(41 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.9 μg(10 %)
Vitamin E6.4 mg(53 %)
Vitamin K3 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate40 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35 mg(37 %)
Potassium639 mg(16 %)
Calcium69 mg(7 %)
Magnesium84 mg(28 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids23.7 g
Uric acid105 mg
Cholesterol94 mg
Complete sugar40 g


12 ozs Grape juice
12 ozs Red wine
1 Cinnamon stick
3 cloves
1 Star anise
1 Orange
3 ozs whole cane sugar
4 Quince
How healthy are the main ingredients?

Kitchen utensils

1 Grater, 1 Citrus juicer

Preparation steps


Heat grape juice with wine, cinnamon, cloves, and star anise in a pot over medium heat. Wash the orange, rub it dry, grate the peel, squeeze out the juice, and add both to the pot with 1.5 ounces of whole cane sugar and bring to a boil.


Meanwhile, rub quinces, peel, halve, remove seeds, place in the broth and cook over low heat for about 60 minutes.


Grease an ovenproof dish with 1 teaspoon butter. Remove quinces from the broth and place in the mold. Remove spices from the broth and simmer over medium heat for 5-10 minutes until syrupy.


Mix remaining butter with flour and remaining sugar to make crumbles. Coarsely chop half of the almonds and fold them in. Pour syrup over quinces, sprinkle with crumble, and sprinkle remaining almond flakes on top. Bake the crumble in a preheated oven at 180 °C / 350 °F for about 30 minutes and then enjoy warm.