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Loquat Crumble

Rated as 5 out of 5 Stars

"We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit."
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1 h 20 m servings 436
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  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.
  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.
  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.

Nutrition Facts

Per Serving: 436 calories; 10.6 87.2 2.6 27 118 Full nutrition

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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 ...