Loquat Crumble
1 min read
Loquat Crumble
Ingredients
Filling:
8 cups fresh loquats (before trimming)
lemon, juiced
1 cup sugar
¼ cup cornstarch
Crumble:
cooking spray
1 cup all-purpose flour
1 cup packed light brown sugar
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
7 tablespoons cold butter, cut into small pieces
How to Prepare
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 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 oven 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 a 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.
Sourced from Allrecipes
