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.
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 9x12 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.
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!
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. ??
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
Great recipe, but I gotta get a pastry blender next time. That two knife thing is stupid haha.
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!
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!
