Ingredients
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