Description
We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.
Ingredients
- 8 cups fresh loquats
- lemon, juiced
- 1 cup sugar
- ¼ cup cornstarch
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 8