This is an easy and delicious dessert
Scrub the whole ripe fruit until all the fuzz and dust is off and then rather than coring and peeling I start this unconventionally by whacking the quinces in half with a cleaver and roasting them at 425 for about an hour and a quarter. Let them cool for 15 or 20 minutes so that they can be handled I use a towel in hand to protect from the Heat and a tablespoon to scoop out the seedy pithy portions feeling for them with your fingers as you go. Then I place them cut face up and skins on in a baking dish smooshing them together but leaving them whole and attractive. Sprinkle the Quince liberally with sugar and return to the oven as you simply cannot over cook these wonderfully caramelizing fruit. Take the cores and cook them in a pot with water and a bit of sugar rapidly cooking them down for about 15 minutes strain the result through a fine sieve to get a syrup to go back on top Quince to keep them moist during all this cooking but you may not need all of it for each crisp
Topping: 2 cups of rolled oats take one of them and food processor it into a flour for a couple minutes add 3/4 cup brown sugar with a dash of salt and vanilla and then drizzle on top 1/2 cup melted butter mixing with a fork to make the crisp topping. Dotting the Quince with some butter then sprinkle the topping on top and bake for 30 minutes at 350 degrees until golden brown and bubbly. I find it useful to return the pan of quince to the oven with the sugar on top while I'm making up the topping so that I'm guaranteed to get a bubbly and gooey result. Cool this on a rack open to avoid the crisp be coming soft
