The first time I had apples with quince, it was a taste of heaven. Other than an old-fashioned apple pie, I seldom make any kind of apple dessert without slipping in some quince.

1 cup apple cider
3/4 cup granulated sugar
1 Tbsp grated fresh ginger
Zest of 1 lemon
1 tsp cinnamon
1 tsp salt
1 1/2 lbs quince (2 to 3), peeled and sliced 1/4-inch thick
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp baking powder
1 egg
4 Tbsp unsalted butter, melted and cooled slightly
1 1/2 lbs apples (2 to 3), peeled and sliced 1/4-inch thick
2 Tbsp cornstarch
2 Tbsp brandy

1. Put the apple cider and sugar in a medium-sized non-reactive saucepan and stir to combine. Add the grated ginger, lemon zest, cinnamon, half teaspoon of salt and quince slices. Bring the mixture to a boil over high heat. Reduce to a simmer, cover and cook for 8 to 10 minutes or until the quince slices have softened and are beginning to turn orangey-pink. Set aside to cool.

2. To make the crumble topping, measure the flour, sugar, baking powder and remaining half teaspoon of salt into a small bowl and whisk to combine. Lightly beat the egg with the melted butter and add to the dry ingredients, stirring with a fork and leaving any large clumps.

3. Put the apple slices in a large bowl. Dissolve the cornstarch in the brandy and add it to the apples. Add the contents of the saucepan containing the quince to the apples and pour the mixture into an 8 x 8 x 2-inch square baking pan. Cover with the crumble topping. Bake at 350 degrees until the topping is golden brown and the fruit is bubbly and thick, about 35 minutes.

Recipe by Ellen Jackson