Yeah, I know, another baked dish... but hey, faced with giant quinces, what's a girl to do? This one is incredibly easy, and took advantage of the leftover Quittenmus (pureed quince) that I made last week by using it in the cakey layer above the fruit. I sprinkled it with some spelt oats, because spelt oats are a good friend of mine. Also because it looks prettier, but eh, whatever.
As you can see above, one of the quinces had been in a couple of fights. They're a pretty tough fruit, best handled with a small, sharp knife. The skin tends to be a little fuzzy, like a peach, and they're totally inedible raw. I've never had the gumption to try one raw, actually, so that could be an old wives' tour created by those who despise sour fruit. The smell of the quince, as you cut into it, is so much better than the appearance of the fruit; light and floral, sweetsour, and fresh. Apple, my young padawan, you have absolutely nothing on your older friend, here.
sugar (to taste)
*If you have access to SR flour, use it instead of flour + baking powder. I'm using wholemeal flour because that's what I have in my pantry - white flour is perfectly acceptable, too.