This orange ginger pear and quince crisp will make your whole house smell like the perfect fall candle while it’s baking. It’s a simple seasonal treat everyone will love and perfect with a scoop of vanilla ice cream on top!
Hi guys! I’m Gina from Running to the Kitchen where I share healthier, seasonal focused recipes, a lot of sarcasm and my obsession with my dog, Ginger (weimaraners rule!). Psyched to be hanging out here today and sharing this orange ginger pear and quince crisp with you.
I’m not much of a rule follower in life but, one of the few things that I have very specific parameters for is eating seasonally. Tomatoes in January, apples in May or, the biggest offender, pumpkin in August drive me insane and that’s putting it lightly.
When the Starbucks psl rage starts up in mid-August it takes all my might to not go on a hate spree all over my Facebook feed. It’s not to say I’m not excited about the thought of those foods, but all in due time, my friends. It just breaks my summer loving heart to push deliciously ripe peaches, figs and tomatoes aside for premature pumpkin, apples and pears.
But! We’re finally into fall and I’ve finally caved to the warm cinnamon spices, winter squash and hearty fruit. I know we’ve all done crisps before (they’re the best quick desserts, aren’t they?) so I wanted to go a little out of the ordinary with this one.
Pears definitely take a back seat to apples in the fall and how many of you have heard or eaten quince before not in the form of jam? Raising my hand high over here. This funny looking apple/pear-like fruit caught my eye in the store and I just knew I had to grab one to play around with.
Uncooked, quince is totally inedible so don’t go biting into one like an apple! When baked though, it turns into this lovely sweet, vanilla-like soft fruit that’s perfect for fall baking. Combined with orange and ginger, this crisp smells like something Yankee Candle would bottle and sell for the price of your firstborn child while it’s baking away.
The best part about this crisp though is how versatile it is. Feel free to use pretty much whatever flour you want (whole wheat, white whole wheat, even gluten free will work fine) and if you don’t have coconut sugar, brown sugar or regular granulated sugar are just fine too.
You could even use maple syrup in the fruit filling instead. It’s rustic and really easily adapted. It’s also perfect with a nice heaping scoop of vanilla ice cream on top!