Quinces baked in the oven with crumble

Ingredients for 2 servings:

• 250 g quince(s), peeled and pitted
• 4 tbsp water
• 2 tbsp lemon juice
• ½ vanilla pod(s)
• 20 g butter
• 30 g sugar
• 1 star anise
• 40 g flour
• 40 g brown sugar
• 40 g butter flakes, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

juicy on the bottom, crispy on the top

For the crumble, knead the flour, sugar, and butter well and chill. Halve the peeled quinces, cut each half into 4 wedges, and generously remove the core. Put 4 tablespoons of water and lemon juice in a bowl and mix the quince wedges with it to prevent them from overbrowning. Split the vanilla pod, scrape out the seeds, and place it in a saucepan with the pod. Add the butter, sugar, star anise, 2 tablespoons of the lemon water, and the quince wedges. Cook for about 13-15 minutes, until soft. Remove the vanilla pod and star anise. Remove the hot quinces with a slotted spoon and spread them in a baking dish. Reduce any remaining liquid a little, if necessary, and pour it over the quinces. Rub the crumble mixture into crumbles with your hands and sprinkle over the quinces. Bake everything in a hot oven at 200°C (top/bottom heat) for about 25 minutes, until nicely browned.