Friday, September 23, 2016

{Gluten-Free} Quince Cobbler


Autumn means baking. Lots and lots of baking. Okay, truth be told, I bake all year long. But when the days get shorter and colder, I bake more. And when I saw a basket full of quince I think I squealed. Literally squealed. People stared. Oh, well...if they don't understand my joy at seeing this elusive fruit, too bad.

I adore quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay a couple of years back: Queen of Quince Takes Her Show on the Road


Ingredients serves 4
  • 3 C water
  • 1/2 C organic granulated sugar
  • 1 whole vanilla bean
  • 1 T freshly squeezed lemon juice
  • 4 peeled and cored quince, sliced into wedges 
  • 1 T organic corn starch
Topping
  • 1 C gluten-free flour blend
  • 1/2 C lightly packed organic brown sugar
  • 3/4 t baking powder
  • 3 to 4 T olive oil
  • 1 T pure vanilla extract
  • 2 eggs
  • 1 t ground nutmeg
  • 1 T ground cinnamon
  • dash of ground cardamom

Procedure
Combine water, sugar, and lemon juice in a heavy-bottomed pan and bring to a boil to dissolve the sugar. Add the quince and vanilla bean. Simmer uncovered for 75 to 90 minutes until the quince is tender. The fruit will turn golden; the longer you poach it, the more pinkish it becomes.

Preheat oven to 350 degrees F and butter a baking dish.

Place the drained, poached quince in a mixing bowl. Sprinkle it with corn starch and toss to coat. Spoon the quince into your prepared baking dish.

For the topping...stir until all of the ingredients are well-combined. The consistency will be like a crumble top. Spoon the topping over the fruit and use a spatula to spread it over the quince. 

Bake the cobbler for 40-50 minutes, until the topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving. Serve hot.

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