Quitten-Crumble

Ingredients

• 1 kg quince
• 200 ml port wine
• 1 cinnamon stick
• 200 g Spelt flour Type 1050
• 1 pinch salt
• 3 tsp baking powder
• 150 g butter
• 170 ml buttermilk
• 60 g whole cane sugar

Instructions

1. 1.

   Peel, halve, remove the core and cut quines into wedges.

2. 2.

   Boil port wine with a cinnamon stick, add the quines, then remove from heat and cover for about 15 minutes.

3. 3.

   Drain slightly and distribute the quines onto four ovenproof bowls.

4. 4.

   Sift the flour in a food processor with salt, baking powder and cold butter to make crumbs. Add buttermilk and whole cane sugar, knead until a thick dough forms. Spoon the dough over the quines.

5. 5.

   Bake in a preheated oven at 220 °C (fan 200 °C; gas level 3–4) for about 25–30 minutes until golden brown.