Quince Crumble

• 4 large quinces, peeled, cored and cut into 6 wedges each
• 1 cup superfine sugar
• 3 bay leaves
• 1/2 teaspoon powdered ginger
• 14 tablespoons butter, at room temperature
• 2 cups self-rising flour, or as needed
• 3/4 cup light brown sugar
• 1/4 cup oats, optional
• Heavy cream, for serving, optional

1. Heat oven to 325 degrees.
2. Spread the quince wedges in an 8-inch square baking dish, and add the sugar and bay leaves.
3. Sprinkle with the ginger, and add just enough water to cover.
4. Bake until the quinces are tender and the juices are rose-red, about 2 hours.
5. Pour most of the liquid from the baking dish into a heat-proof container, and reserve for another use (like flavoring drinks or desserts).
6. Discard bay leaves.
7. Increase oven temperature to 375 degrees.
8. In a large bowl, rub the butter and 2 cups flour together until the mixture resembles coarse bread crumbs, adding more flour if it seems too moist.
9. Mix in the brown sugar, and add oats, if using.
10. Spread evenly on top of the quinces and bake until the top is browned, about 40 minutes.
11. Serve hot, drizzled with heavy cream, if youd like.

sugar, bay leaves, powdered ginger, butter, flour, light brown sugar, oats, heavy cream

Taken from cooking.nytimes.com/recipes/1013294 (may not work)