Quince And Apricot Crumble

• 4 1/3 lbs quinces, peeled, cored, cut into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1/2 cup dried apricots, chopped
• 1/4 cup apricot jam
• 1 1/3 cups flour
• 1/2 cup chopped hazelnuts
• 8 tbsp (1 stick) unsalted butter, chilled, cut into small cubes
• 1/4 cup demerara sugar
• None None Whipped cream, to serve

1. Lightly grease a 9-inch square baking dish. Combine quinces, granulated sugar and 3 cups water in a large saucepan. Bring to a boil. Reduce heat to low; simmer for 30 mins, or until tender. Drain; place quince in a bowl. Stir in apricots and jam. Add more jam to sweeten, if necessary. Spoon into prepared dish.
2. Preheat the oven to 400u0b0F. For the topping, process flour and hazelnuts in a food processor, until finely chopped. Add butter and process until mixture resembles fine crumbs. Transfer to a bowl and stir in demerara sugar. Press topping down lightly over quince mixture.
3. Bake for 40 mins, or until top is crisp and filling is bubbling. If top is too pale, cook briefly under a broiler. Serve hot, warm or cold with whipped cream.

granulated sugar, dried apricots, apricot jam, flour, hazelnuts, unsalted butter, demerara sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/33523 (may not work)