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How to make loquat cobbler

Loquat cobbler with a buttery biscuit topping is a delicious and simple dessert. Not to be confused with a loquat crumble, which has a crumb topping, a cobbler has fluffy biscuits on top of sweetened fruit. This one is sprinkled with coarse sanding sugar for a bit of texture.

loquat cobbler in mini baking dish with antique silver spoon

Cobblers, crumbles and crisps are usually lumped together into one category of simple fruit desserts. Cobblers, like this one, generally have a biscuit topping. Although, in some areas, it can be more like a batter or dumpling. Crumbles are topped with large buttery crumbs and crisps have the addition of oats in the topping.

Loquat cobbler

I really love these uncomplicated, unfussy desserts. It’s the kind of stuff that I grew up eating and it is a brilliant way of turning summer fruit into something delicious with very little effort.

loquat cobbler with sugar sprinkled biscuit topping in white ramekin

There are no hard to find ingredients. Making it requires nothing more than a bit of mixing, and the entire endeavor is done in about an hour.

Use this basic cobbler recipe as a guideline for other fruits as well. You can swap out the loquats for blueberries or peaches to make a new variation of this dessert.

loquat cobbler in white baking dish with spoon

I made them in individual baking dishes instead of one large dish. The mini baking dishes hold 16 ounces each. The recipe makes 4 minis or one 8×8 glass baking dish.

How to make cobbler

The first step is to remove the seeds and blossom end from the loquats. You can peel the loquats if you prefer, but I didn’t. Cobblers are supposed to be rustic and the skins are paper-thin, so I don’t mind them here.

Japanese plum with blossom end removed for níspero cobbler.
The loquat on the right has the blossom end removed. You can see the seed pod inside.

Each loquat is different. Some have one seed, some have as many as 4 or 5. The easiest way to remove the seeds is to cut the loquat in half using a sharp paring knife, then remove the entire pod and the membrane that surrounds it.

Níspero cut open with seeds showing.

Next, toss them with lemon juice to prevent them from turning brown. Like an apple, they will begin to brown very quickly once they are cut open.

Finally, mix them with the rest of the ingredients for the sweetened fruit filling and divide evenly between the baking dishes or pour into one glass dish.

step by step directions how to make loquat cobbler

Once your filling is made, make the biscuit topping using a pastry blender to cut cold butter into the flour mixture.

Then, drop spoonfuls on top of the loquat filling. Sprinkle the biscuit topping with coarse sanding sugar for a bit of sparkle and slide them into a hot oven.

This delicious dessert can be made any time you’re craving it. Combine a few basic pantry ingredients with some fresh fruit and an hour later, you are rewarded with something wonderful.

This loquat cobbler is a simple, old-fashioned dessert that reminds you of your mom or grandma, in all the best ways.

More loquat recipes

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Loquat cobbler

Cheryl Bennett
Thick, buttery biscuit topping on top of baked fruit for a delicious and easy loquat cobbler.
5 from 3 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8 servings
Calories 331 kcal


For the loquat filling

  • 2 lbs. loquats seeds and blossom end removed (about 5 cups)
  • 3 tbsp. lemon juice
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. vanilla
  • 1/2 tsp. nutmeg

For the biscuit topping

  • 1 cup all-purpose flour 4.25 oz.
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick cold unsalted butter (8 tbsp.), cut into small pieces
  • 1/2 cup whole milk
  • coarse sanding sugar optional


  • Preheat oven to 400°F / 200° C / Gas mark 6. Place four 16 ounce baking dishes (or one 8×8 baking dish) on a baking sheet and set aside.
  • In a medium bowl, combine seeded loquats with lemon juice and toss to combine. (Or, add lemon juice to bowl and drop seeded loquats into it as you’re working to keep them from turning brown)
  • Add sugar, cornstarch, vanilla and nutmeg to the loquats. Toss well to combine and divide evenly between baking dishes (or pour into one baking dish).
  • Make biscuit topping in a separate medium bowl – toss together flour, sugar, baking powder and salt.
  • Using a pastry blender, cut butter into the flour mixture until it resembles coarse crumbs. Pour in whole milk and stir with a fork until it comes together.
  • Drop spoonfuls of biscuit topping over prepared loquat filling, covering most of the fruit.
  • Sprinkle with sanding sugar, if desired.
  • Make for 30 – 35 minutes, until golden brown and bubbling. Cool slightly before serving.


Each 16 ounce dish can serve 2 people for a small serving or 1 person for a VERY generous portion. A scoop of vanilla ice cream would be great on this cobbler, especially if you want to stretch this dessert for a crowd.
The recipe for the biscuit topping makes a nice, thick layer. If you prefer only a few spots of biscuit on top, you can cut the recipe for the topping in half.


Serving: 8ouncesCalories: 331kcalCarbohydrates: 54gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 32mgSodium: 248mgFiber: 2gSugar: 26g
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