Tart, sweet and covered with a buttery topping, a loquat crumble is the perfect way to use this seasonal fruit. An easy loquat jam is another great recipe to use up this abundant fruit.
Crumbles are a great dessert to make when you’re craving something sweet, but also want a low effort, comfort food style treat.
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The humble crumble is one of my favorite desserts. It’s not fussy, it’s not showy, it’s something our grandmothers made and it’s covered in buttery crumbs. How can that be anything but delicious?
Loquats are naturally a bit tart and a little sweet, so they are perfect for a dessert like this, because the crumble has balance. The tartness keeps it from being overly sweet.
What’s the difference between a crisp and a crumble?
The main difference between a crisp and a crumble is the addition of oats in the mix and occasionally nuts. This recipe for cherry crisp has oats in the topping.
A crumble doesn’t have oats or nuts in the topping. Just sweet, buttery crumbs.
A crumble topping is a mixture of flour, brown sugar, melted butter, a pinch of salt and a bit of cinnamon. It is stirred together until it forms large crumbs, hence the name.
It is one of the easiest toppings to make and it is also one of the most delicious. I mean, how can you go wrong with brown sugar and melted butter?
How to make loquat crumble
This crumble only needs a handful of ingredients, most of which are already in your pantry.
You don’t have to peel the loquats, but you can. I made one crumble without peeling and one crumble with peeled loquats. They were both delicious.
The skins are very thin, and I don’t mind them, but if you don’t want that texture in the filling, peel your loquats. If you do decide to peel them, have a bowl with lemon juice ready. The lemon juice will keep them from turning brown.
You will need to remove the blossom end and the seeds inside. I also like to pull out the thin white membrane that holds the seeds.
The loquat on the right has the blossom end removed. The one on the left still has it intact. When you pull the blossom end out, you’ll see the seeds inside.
Mix all the ingredients together and pour it into a baking dish. Then sprinkle the crumble topping over the whole thing and bake.
It’s a very simple dessert that everyone will love.
Here are a few more ways to cook with loquats. If you have a loquat tree, you know how prolific they can be!
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For the crumble topping
- 1 1/2 cups all purpose flour
- 1 cup light brown sugar
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/2 cup (1 stick) melted butter
For the loquat filling
- 2 lbs. loquats, seeds and blossom end removed, peeled (optional), about 5 cups
- 1/4 cup sugar
- juice of 1 lemon
- 1 tbsp. lemon zest
- 1/4 tsp. salt
- 2 tbsp. cornstarch
- 1 tsp. ground ginger
- 1 tsp. vanilla
- Make crumble topping - Combine flour, sugar, salt and cinnamon in a small bowl. Stir to combine. Pour in melted butter and stir until large crumbs form. Set aside.
- Preheat oven to 375°F / 190°C / Gas mark 5.
- In a medium bowl, combine seeded loquats with lemon juice and toss together. (This helps to keep them from turning brown).
- Add lemon zest, sugar, cornstarch, salt, ginger and vanilla. Toss to combine.
- Pour loquat mixture into an 8x8 baking dish, then sprinkle on the crumble topping, completely covering the filling.
- Bake for 45 minutes, until bubbling and lightly browned on top.
If you decide to peel your loquats, be forewarned that your fingers may turn a bit brown. It goes away after a day. Consider wearing gloves if this is a concern.
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Serving Size:1/9 of the pan
Amount Per Serving: Calories: 230Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 206mgCarbohydrates: 54gFiber: 2gSugar: 26gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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