You'll love making Loquat Crumble, the tastiest way to use up your backyard loquats. A golden, crumbly topping paired with the sweet fruit base, it will keep you coming back for seconds.
What are Loquats?
Loquats sometimes are called Japanese Plums or Medlars. They are closely related to apples and have a sweet and tangy flavor. It has the flavor of a peach, apricot, citrus and mango. Not often found in stores because they bruise easily and have a shelf life of around a week.
Loquats have fallen out of fashion as a fruit for some reason. However they are tasty, and full of vitamins such as Vitamin A, minerals, antioxidants and are high in fibre. They grow in older neighbourhoods in Perth's backyards, and are a favourite snack for parrots (I've covered them with a protective net).
Why You'll Love This Recipe
- Unique Flavor - a fusion of tropical loquat flavor, which can be paired perfectly with apples (as pictured)
- Easy to Make - anybody with any baking skill level can make Loquat Crumble. Perfect for beginners or seasoned bakers
- Versatile Servings - enjoy as a weeknight dinner dessert in a baking tray, or for a fancy dinner meal in personal sized servings
Ingredients
- Loquats - deseeded and quartered
- White Sugar and Flour
- Aromatics - Cinnamon and Nutmeg
- Lemon Juice
- Crumble - Flour, Oats, Brown Sugar, Butter
How to Make Loquat Crumble
- Preheat Oven - to 375°F (190°C). Grease a 9 inch baking pan with butter
- Prepare Loquats - in a bowl, place sliced loquats, sugar, flour, cinnamon, nutmeg and lemon juice. Toss until evenly coated.
- Spread - evenly spread the loquat mixture in the greased baking dish.
- Make Crumble Topping - mix together oats, flour and brown sugar. Add cold cubed butter and use your fingers to combine until it forms a crumbly mixture. Can also use a pastry cutter.
- Layer Crumble - sprinkle crumble over the loquat mixture in the baking dish, spreading evenly over fruit.
- Bake - place an oven and bake for 35-40 minutes until fruit is bubbly and topping is lightly browned.
- Serve - allow to slightly cool before serving with vanilla ice cream or whipped cream.
Loquat Crumble Variations
- Apple Loquat Crumble - as pictured, mix 50:50 fresh loquats and sliced apples for a twist on the classic apple crumble recipe
- Vanilla Crumble - substitute cinnamon and nutmeg with a teaspoon of vanilla bean paste
- Berry Crumble - mix 50:50 fresh loquats and berries (raspberries, blueberries, cherries or blackberries)
- Spiced Crumble - add extra spices like cardamon or a bit of ground ginger
- Nut Crumble - sprinkle with walnuts, almonds or hazelnuts
Recipe Tips and FAQs
- Don't Overmix - the crumble should be crumbly. If you over mix it, it will resemble a smooth dough
- Watch Baking Time - the crumble should be golden and crispy - keep an eye during the last few minutes of baking time so it doesn't burn
- Serve Warm - best enjoyed fresh from the oven, this allows the ice cream to melt (the perfect serving contrast)
- Individual Servings - grease individual sized pans to make crumble, for a fancier way to serve. Reduce cooking time to approx 25 minutes.
Do I Need to Peel Loquats?
That's up to you, but it is a lot of effort. As pictured, the skins were kept on. The skin can feel a bit thick, but it's not a problem after it cooks. Alternatively, you can blanch loquats in hot water before peeling the fruit before using. '
Can I Use Frozen Loquats?
Yes. During Loquat season, you may have frozen your excess fruit. Allow to defrost before mixing, and check baking time as freezing causes excess liquids to be released.
Storage
- Fridge - place leftovers in an airtight container and store in fridge. Enjoy within 2-3 days. Reheat in microwave before serving.
- Freezer - place cooled, loquat crumble into individual sized, airtight container. This makes it easier to defrost and heat up. Place in freezer and enjoy within 2-3 months.
- Re-heat - allow to fully thaw, place in oven safe dish and cover with foil. Bake for about 15 minutes until heated through.
Sweet Recipes You'll Love
- Loquat Jam
- Sticky Date Pudding
- Easy Apple Turnovers
- Honey Roasted Figs
- Apricot Jam
- Honey Joys - Cornflake Cupcakes
- Passionfruit Curd
This simple Loquat recipe is full of flavor, and the perfect choice for any occasion. Easy to personalize the flavors to make it your own, just in time for loquat season. Bon Appetit! Приятного аппетита!
Loquat Crumble
Ingredients
Loquat Filling
- 4 cups loquats de-seeded and quartered
- ½ cup white sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tbsp lemon juice
Loquat Topping
- 1 cup oats
- 1 cup flour
- ¾ cup brown sugar firmly packed
- ½ cup cold butter cut into cubes
Instructions
- Preheat Oven - to 375°F (190°C). Grease a 9 inch baking pan with butter
- Prepare Loquats - in a bowl, place sliced loquats, sugar, flour, cinnamon, nutmeg and lemon juice. Toss until evenly coated.
- Spread - evenly spread the loquat mixture in the greased baking dish.
- Make Crumble Topping - mix together oats, flour and brown sugar. Add cold cubed butter and use your fingers to combine until it forms a crumbly mixture. Can also use a pastry cutter.
- Layer Crumble - sprinkle crumble over the loquat mixture in the baking dish, spreading evenly over fruit.
- Bake - place an oven and bake for 35-40 minutes until fruit is bubbly and topping is lightly browned.
- Serve - allow to slightly cool before serving with vanilla ice cream or whipped cream.
©PetersFoodAdventures.com. *originally published October 2015, updated January 2024
