• Cook the quinces down to be ready for pairing with apples (also from the roadside stand – it’s amazing how eating fresh, local apples make you feel squeamish about the ones at the grocery covered in wax … but I digress). Peel the quince and slice them thinly to reduce the cook time.
• If you like, add some cloves and cinnamon tied up in a cheesecloth, and add fresh apple cider to the boil for flavor, then simmer the spiced slices until tender and the liquid is reduced to 1-2 Tablespoons. At this point, add the diced apples to the pot and cook them with the quinces just until slightly tender. It makes the apples easier to work with in small pie applications.
• Remove the cheesecloth bag containing the spices and discard.
• Let the fruit cool while you set to work on pie crust or crisp toppings.

Crisp Topping

• Preheat oven to 375 F.
  Stir additional ingredients into pot with cooked apples and quince: sugar, gfJules™ flour, cinnamon and salt. Scoop into a pie plate or casserole.
• Combine crisp toppings in a bowl and cut the butter into the dry ingredients using a pastry cutter or two butter knives. The crisp toppings should resemble a gravely meal once mixed.
• Sprinkle mixed toppings on top of the apple-quince mixture. Bake in preheated oven for 30 minutes. Serve warm with vanilla yogurt on top or plain – delicious either way!