Rating: 5 stars
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.

Recipe Summary

40 mins
25 mins
1 hr 20 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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 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.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • 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.

  • 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.

  • 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

436 calories; protein 2.6g; carbohydrates 87.2g; fat 10.6g; cholesterol 26.7mg; sodium 118.2mg. Full Nutrition