Tasteloom Recipe 305: Roasted Quince Hazelnut Millet Crumble Cups With Vanilla Yogurt

Roasted Quince Hazelnut Millet Crumble Cups with Vanilla Yogurt 🍯🍐 These little dessert cups are built around warm fruit, nutty crunch and cool creaminess: quince wedges roast until rosy and jammy, the millet-hazelnut crumble turns crisp and toasty, and a simple vanilla yogurt layer keeps everything fresh rather than heavy. They work as a light dessert, a brunch sweet, or a make-ahead jar for the fridge. ✨ Yield: 4 small cups Time: about 45 minutes Ingredients: - 3 medium quinces, peeled, cored and cut into wedges - 1 lemon, zest finely grated and juice reserved - 3 tbsp honey or maple syrup, plus extra to finish - 1/2 tsp ground cinnamon - 1/4 tsp ground ginger - 1 small pinch fine sea salt - 80 ml water or apple juice - 80 g cooked millet, well drained and cooled - 55 g rolled oats - 55 g hazelnuts, roughly chopped - 2 tbsp butter or mild olive oil - 1 tbsp brown sugar or maple syrup - 280 g thick Greek yogurt - 1 tsp vanilla extract or vanilla bean paste - 1-2 tsp maple syrup, to taste Method: 1. Heat the oven to 200 C / 400 F. Put the quince wedges in a small baking dish with lemon juice, honey, cinnamon, ginger, salt and water or apple juice. Toss well, then cover tightly with foil so the fruit steams before it browns. 2. Roast the quince for 25 minutes, then uncover, spoon the syrup over the fruit and roast for another 10-15 minutes. The wedges should be tender when pierced and lightly pink at the edges. If the tray dries out, add a small splash of water. 3. While the quince roasts, make the crumble. Warm butter or olive oil in a skillet over medium heat. Add cooked millet, oats, hazelnuts, brown sugar and a pinch of salt. Toast for 6-8 minutes, stirring often, until the oats smell nutty and the millet starts to crisp. Tip onto a plate so it stays crunchy. 4. Stir the yogurt with vanilla, maple syrup, lemon zest and a tiny pinch of salt. Taste and adjust: it should be gently sweet, creamy and bright enough to balance the fruit. 5. Let the quince cool for 5-10 minutes so it is warm rather than scorching. Spoon vanilla yogurt into four glasses or bowls, add quince wedges and syrup, then scatter over the hazelnut millet crumble. 6. Finish with extra lemon zest, a drizzle of honey and a few chopped hazelnuts. Serve straight away for the best crunch. 🥄 Serving and storage: - Roast the quince up to 3 days ahead and keep it covered in the fridge with its syrup. - Keep the crumble in an airtight jar at room temperature for 2 days. - Assemble just before serving so the crumble stays crisp. - For breakfast, add a spoonful of chia seeds or extra yogurt; for dessert, add a little whipped cream or mascarpone to the yogurt. Save this one for a cozy fruit dessert that still feels light and fresh. 💚