Quince Crumble

Instructions

• Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.
• Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.
• Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.
• Bake in the preheated oven until crumble is lightly browned, about 1 hour.