Loquat Crumble

Loquat Crumble

Recipe by Kristen Schirmer from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

8

8 servings

  • 8 cups fresh loquats
  • lemon, juiced
  • 1 cup sugar
  • 0.25 cup cornstarch
  • cooking spray
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 0.125 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.

Nutritional Facts

Per 8 servings

  • Calories: 436
  • Carbohydrate: 87g
  • Fat: 11g
  • Fiber: 4g
  • Protein: 3g
  • Sugar: 52g

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