Photograph by Patricia Heal Food Styling by Maggie Ruggiero Prop Styling by Beverley Hyde


Sizzling Quince Cranberry Skillet Crumble

Desserts from Issue 10 – Winter 2017 – Sin

“When I watch you eat, when I see you sleep, when I look at you lately, I just want to smash your face in,” seethes Barbara Rose (Kathleen Turner) in 1989’s The War of the Roses. Proving correct that famous line penned by William Congreve in 1697 that “heaven has no rage like love to hatred turned, nor hell a fury like a woman scorned,” Rose enacts her revenge on her husband via thigh vice grip, monster truck-style destruction of sports car, and faux pet dog pâté. Our scorching skillet crumble with blistered cranberries and quince in a fiery gingersnap crust packs its own punch.

serves 4 to 6

  • cups (7 oz) finely ground gingersnap cookies
  • ½ cup rolled oats
  • 1 cup cup sugar, plus 5 Tbsp
  • 4 Tbsp cold unsalted butter, diced
  • juice of 1 lemon
  • 4 medium quince (about 2 lbs), peeled, cored, and cut into ¼-inch thick slices
  • 2 medium Crispin or Fuji apples, peeled, cored, and cut into ¼-inch thick slices
  • 3 cups (12 oz) cranberries, thawed if frozen

  • 1

    Mix together gingersnap crumbs, oats, 2 Tbsp sugar and ¼ tsp salt. Work in butter with fingertips until well incorporated and chill until ready to bake.

  • 2

    Preheat oven to 375°F.

  • 3

    Combine 1 cup water, 2 tsp lemon juice, quince and remaining 1 cup plus 3 Tbsp sugar in a heavy, oven-proof, 9-inch skillet, preferably cast-iron. Cook covered, at a gentle simmer, until quince is tender, about 50 minutes. Uncover and continue to simmer, occasionally stirring, until liquid is reduced to a syrup, about 10 minutes more. Stir in apples, cranberries and remaining lemon juice and cook until most of the cranberries have started to pop, about 7 minutes. Remove from heat.

  • 4

    Scatter crumble over fruit and bake until sides are bubbling angrily, about 20 minutes. Cool slightly before serving.