Loquat crumble
Buttery loquat crumble is an easy dessert that is perfect for weekend baking.
Servings: 1 crumble
Calories: 230kcal
Equipment
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/9 of the pan | Calories: 230kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 206mg | Fiber: 2g | Sugar: 26g