Monique Palomares sent me this recipe from France for gluten-free and lactose-free Quince and Apple Crumble.  The measurements aren’t precise so you’ll need to play around with the quantities.  Here’s what Monique wrote:

"This is a gluten and lactose-free quince and apple pie.  But you could make it with either apples or quinces.

Here’s how I made it…

I peeled some quinces, cut them into pieces and cooked them on the lowest possible heat in a frying pan with the lid on. Ditto for the apples (it takes much less time).

Meanwhile I made the "crumbs" with chestnut flour and muscovado sugar (or the like) + cinnamon to taste – using 1 part flour to 1/2 part sugar.  I always measure by eye (in French you’d say "à vue de nez" which is literally "by nose sight" which means approximately).  Mix well.

Now here comes the difficult part: I added "soja cuisine" which is our soy cream, not milk -I think you can do that with silken tofu too. (When I say "difficult part" it’s because my first try was a failure.   I had added too much cream and it made a dough instead of crumbs and I had to make tiny lumps of it that turned out as hard as concrete once cooked -though tasty once softened in yoghurt!)  So… add one soy cream spoonful, blend with your fingers so you keep having a sandy mixture, then add another soy cream spoonful, blend with your fingers again, etc. Stop before you feel another spoonful would make some of your crumbs lump together in a very lightly sticky dough.

Put the fruit in a tart pan, sprinkle the crumbs on top and bake till the crumbs are cooked (10 minutes in a hot oven at 400F)."

Thanks for sharing your recipe Monique!

Monique Palomares works with me on the French and Spanish versions of Mama Lisa’s World.