QUINCE CRUMBLE Adapted from a recipe of Carl Gutman, who adapted it from the New York Times cookbook. An ovenproof baking dish. Ours is an oval 10" x 6" terra cotta baking dish, which makes for a nice presentation at table, but a pyrex pie plate should work just fine. 2 quinces -- peeled, cored and sliced into uniform slices 1/4" thick or somewhat thinner. Juice of one-half to one lemon, depending on size and juiciness of the lemon 1/2 tsp. ground cinnamon (up to another 1/2 tsp. more if you wish) 1/4 c. chopped walnuts (or even more, if you want -- I typically use more) 1/8 c. sugar Mix these together in a bowl and let marinate a few minutes (while you prepare the crumble and heat up the oven). For the crumble (may be made in advance and refrigerated) 3/8 c. flour 1/8 tsp salt (or even less) 1/4 c. sugar 3 Tbl. butter Blend together as you would for a pie crust, up to where it is a fine, sandy-like mixture. Butter the baking dish, layer in the quinces and pour the nuts, spices and any syrup/juice over them. Distribute the crumble topping over the quinces. So that the quinces don't dry out and burn, add a little boiling water to the bottom of the baking dish, but don't add so much that you turn the crumble to mush. Bake 45 minutes in a 350 degree oven, adding a little more water if necessary. Test for doneness by piercing a quince or two with a sharp knife. Don't be surprised if they need another 15 minutes or so -- quinces in the market (when you can find them) vary in ripeness, so sometimes take longer to soften/cook. Serve with vanilla ice cream. Feeds two to four depending on portion size.