Quince Crumble

1 . Stage

Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.

2 . Stage

Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.

3 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

4 . Stage

Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.

5 . Stage

Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.

6 . Stage

Bake in the preheated oven until crumble is lightly browned, about 1 hour.