Delicious ingredients like brown sugar, cinnamon, and loquats go into this loquat crumble. Our yard is home to two loquat trees, and after trying with a number of recipes, I’ve decided that this is my preferred way to prepare their delectable fruit.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 8 cups fresh loquats
- lemon, juiced
- 1 cup sugar
- ¼ cup cornstarch
- cooking spray
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 7 tablespoons cold butter, cut into small pieces
Instructions
- 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.
- Whisk together sugar and cornstarch in a bowl and pour over 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a 9-inch cast-iron skillet in the oven for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
- 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 a coarse meal. Sprinkle mixture over loquat filling.
- 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.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 118 mg |
| Sugars | 52 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I only eat a few loquats a season and our tree produces a lot more than that. Tried making juice but it wasn’t great. This recipe is amazing- finally something to do with all those loquats, thank you!!! PS- Made this with my daughter and we are not accomplished chefs, didn’t really know what we were doing, and didn’t have a pastry mixer thing or a cast iron skillet, but it still turned out great. We didn’t peel the loquats and it works fine, but if you’re willing to put in the extra effort I think it would be a little better to peel them.
My friend had a Loquat tree and she gave me like 8 lbs of it so I made jam and this Loquat crumble! It was a hit at our church gathering and it was so yummy! I would definitely recommend and save this one! Only tough part is peeling and pitting them all! FYI they stain your fingers brown so wear gloves when peeling them!
Great recipe, but I gotta get a pastry blender next time. That two knife thing is stupid haha.
This was amazing! We have a tree that is producing fruit like crazy and we don’t particularly like the fruit raw. Then I made this recipe with it. Game. Changer. I did peel the loquats as well as pitted and removed the flower. I’m going to quarter them next time since the halves are a bit ungainly to eat. I’m so excited to make it again!
turned out tasty. I removed peelings. To note the 8 cups is before you prepare, i figured that out after I was blessed with 2 crumble pies
I have tried three loquat recipes this year and had friends try them. This recipe is by far the best and easiest! One comment I received was “More crumble!” And two people said, “it would be better if the loquats were peeled.” Well I made one like that today but haven’t baked it yet because I finished so late. I added cinnamon and a touch of allspice to the loquats which added another dimension to the filling. I also used Vegan butter in all of my recipes and it came out every bit as good as butter (without clogging my husband’s arteries!). Since I have four loquat trees (yes – 4!!!), I still have about a thousand loquats. So still looking for other vegan recipes that I can use them in before the season is over. Although today I saw a squirrel on the top branch and I swear he was pelting me with loquats because I was taking his harvest. It was raining loquats all around me. ??
Loquats are everywhere here in San Diego, and most people seem to treat them as throw away fruit, and I suspect nearly all the trees are neglected and most fruit goes to waste. But I had the inkling that loquats would make the perfect tart crumble, and this recipe proved it. Few things in life are as good as you imagine. I imagined what the perfect loquat crumble could be, and this recipe delivered! Ok, so on that note, I followed this recipe by the book, with the following exceptions: 1: we have a ton of ripe loquats, so I used ~100, which is probably close to 2x what the recipe calls for. All other measurements were unchanged. We wanted it tart, so this was in part on purpose. It took about twice as long to cook them down, as well. 2: I used half a stick of butter on the pan instead of cooking spray 3: I used a full stick of butter (8tbsp) in the crumble instead of 7tbsp. Why not go all the way when you’re that close? 4: I used a 9×12 baking dish instead of the cast iron skillet, due to the increased loquat volume. My wife and I both think that the ratios came out perfect with using 2x as many loquats. Your milage and tastes may vary. As written the recipe may be too sweet for our tastes.
We’re at home because of the quarantine and since we’ve got a loquat tree outside our apartment, for the past few weeks we’ve been making everything we can think of with loquats. This is the third crumble recipe I’ve tried and it’s perfect. So far we’ve made crumble, jam, fish curry with loquats, loquats on pizza and pickles (currently fermenting). Yes, we’re going a little nutty but I’ve pretty much always just picked a few and then moved on with this little fruit but now I love it, and I’m determined to keep going with as many recepies as we can find.
This recipe is so delicious! I didn’t have cornstarch, so I substituted 1/2 cup of Wondra flour instead and it still came out yummy. Thanks for sharing, Kristen!
Our loquat tree had a great harvest this year, and I have just been sitting and looking at it due to the coronavirus lock down. I finally picked the fruit when enough looked yellow and looked up loquat recipes. There were only 3 here, and I made the crumble. It was the best dessert in the last month (I’ve made one for the family regularly since things shut down)! More loquats coming in the next week, and I’ll try the loquat chicken. Thanks for posting the recipe!