If you are lucky enough to get your hands on some fresh loquats try this delicious crumble. The loquats need to be simmered first before they can be used in the filling.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
436 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
Step 3
Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
Step 4
Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
Step 5
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
Step 6
Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.
