8 roasted quinces
120g/4oz plain flour
2 tbsp muscovado sugar
120g/4oz unsalted butter, cold
Roast the quinces as per the first recipe, then turn up the oven to 180C/350F/Gas4. Once ready, roughly chop the quinces and spoon into an ovenproof dish.
In a separate bowl, sieve the flour and add the sugar; stir together with your fingers to combine.
Cut the butter into little cubes, add to the flour-sugar mixture and crumble between your fingers until it is the texture of sand. If you have a few lumps left in the mixture, all the better.
Sprinkle the mix over the quinces and place on the middle shelf of the oven. Bake for 20-25 minutes until the top is golden-brown.