Rietvallei Wine Estate > Food Pairing & Recipes  > Apple and Quince Crumble

Apple and Quince Crumble


Apple and Quince Crumble with Rietvallei 1908 Muscadel.

Nothing says Autumn quite like an apple crumble. This comfortingly cosy dessert is made all the more warming with the addition of tenderly poached quince and a few measures of Rietvallei Muscadel. Cheerful red Royal Gala apples are roasted in honey, bay and Muscadel and blanketed under a mixture of oats, sticky brown sugar and butter. Make the quince ahead of time, as the excess is delicious with custard for a speedy after-dinner treat.

An ideal addition to a seasonal fruit crumble, Rietvallei’s Muscadel features a floral Muscat bouquet with typical raisin sweetness and an intensely rich flavour that complements the freshness of apple and spiciness of the poached quince.

Apple and Quince Crumble

Prep time: 2 hours /Cook time: 30-40 mins /Serves: 6-8


500g red apples, washed (roughly 6)
2 tablespoons of runny honey
2 bay leaves
Juice of half a lemon
100ml Rietvallei Muscadel
50g sticky brown sugar
100g porridge oats
100g plain flour
50g cold butter
250ml of poached quince, drained and 150ml of liquid reserved

For the quince (makes 500ml)

3 large quinces
500ml water
200ml white sugar
3 star anise
5 cloves
1 lemon, zested and juiced
1 large sprig of rosemary


  1. Combine the water, sugar and aromatics in large pot over medium heat. Gently stir to dissolve the sugar and let the mixture reduce into a thin syrup. Remove the rosemary sprig and discard.

2. Peel and slice the quinces into eighths. Immerse them in the syrup and cook on low heat for 25 to 30 minutes or until the fruit is pale pink and tender. Gently transfer the quince into a sterilised jar and pour over the syrup along with the star anise and cloves. Seal tightly and refrigerate after opening. Serve after 2 days.

3. For the crumble, preheat the oven to 200°C. Core and halve the apples, removing the peel if desired. Arrange the apples in a roasting dish with the bay leaves and pour in the Muscadel and lemon juice. Drizzle over the honey and roast the apples for 25-30 minutes or until soft. Arrange the baked apples in a buttered tart dish and add the quince and 150ml of the poaching liquid. In a bowl, combine the brown sugar, oats and flour and use your fingers to work in the cold butter until a crumbly texture is achieved. Spoon the crumble over the top of the apples and quince and bake in a 200°C oven for 30-40 minutes until the crumble is browned.

Serve the crumble with ice cream and/or custard and a glass or two of Rietvallei Muscadel.


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