How to make
Peel, clean and cut the quinces into small cubes. Drizzle them quickly with the juice of 1 lemon to prevent them from darkening.
If desired, you can also use the lemon peel, grate it on a fine grater and add it to the fruit cubes.
Put the quinces in a baking pan and sprinkle them with sugar and rum. The fruit should not be in a thin layer.
Pour water halfway of the level of the baking pan and place it in a preheated oven at 360°F (180°C) for 25-30 minutes or until they soften and the water has evaporated halfway. Then add the butter, stir and bake until the water has completely evaporated and the butter has been absorbed. The quinces should start to aquire an appetizing color and become soft like Turkish delight.
For the crumble: Pour the flour, vanilla and sugar into a bowl (you can use powdered or granulated sugar, it doesn't matter). Cut the cold butter into pieces and rub with your fingers until butter crumbs form. If necessary, add a little more butter or more sugar, if you want it to have a sweeter taste.
As for additional aromas, they are not necessary except for vanilla, as the quinces themselves are incredibly fragrant.
The dessert can be finished and baked as it is in the same baking pan, by simply sprinkling it with butter crumbs and baking it until the layer becomes pleasantly golden and crunchy.
If you want, you can make individual portions, like I did.
To do this, divide the quinces from the baking pan into 4 fireproof bowls, by filling them halfway with fruit and the other half with the butter crumbs. Bake them at the same temperature until they're ready.
The delicious quince crumble can be served hot or cold - it is wonderful!
