Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Loquat Crumble
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Ever found yourself curious about loquats? This lovely little crumble turns those sweet, tangy fruits into a mouthwatering dessert that's bound to pique your interest.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
12 reviews
2 comments
ingredients
3 cups pitted, cubed loquats
1 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup water
3 tablespoons unsalted butter, cut into bits
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup uncooked, old-fashioned rolled oats
1/4 teaspoon ground cinnamon
directions
Preheat the oven to 350 degrees F.
Combine the loquats, sugar, lemon juice, allspice, cinnamon, cloves, raisins, and water in a saucepan over medium heat. Bring to a simmer then reduce the heat to low. Let cook, stirring occasionally, for 30 minutes or until thickened. Actual time will depend on how juicy the loquats are. Let cool completely.
Pour the loquat filling into a pie plate or 8x8-inch baking dish.
In a bowl, combine the butter, flour, brown sugar, oats, and cinnamon. Mix until crumbly. Cover the top of the loquat filling with the crumble mixture.
Place the pan in the oven and bake at 350 degrees for 30 minutes or until the crumble topping is browned and the filling is bubbly.
recipe tips
Choose loquats that are fully ripe for the best flavor; they should feel slightly soft to the touch.
If the loquats are particularly tart, you may want to increase the sugar slightly.
For added flavor, add a splash of vanilla extract to the filling.
If the crumble topping is too dry, you can add a teaspoon or two of cold water or milk while mixing.
For a twist, add some citrus zest into the filling.
To boost the spices, toast them in a dry skillet for a minute before adding to the mixture.
Watch the crumble closely while baking to avoid over-browning; cover with foil if necessary.
Serve with a drizzle of caramel sauce.
Try different spices; nutmeg or ginger can complement the flavors nicely.
Try layering the filling and crumble in individual ramekins for a different presentation.
common recipe questions
What are loquats?
Loquats are small, pear-shaped fruits that have a sweet and slightly tangy flavor. They typically have golden-yellow skin and are juicy and fragrant.
Can I use frozen loquats for this recipe?
You can use frozen loquats, but be sure to thaw them completely and drain any excess liquid before using to avoid a watery filling.
Can I substitute the brown sugar with another sweetener?
You can substitute brown sugar with coconut sugar, turbinado sugar, or even maple syrup. Keep in mind that these alternatives may slightly change the flavor and moisture content.
Can I use something other than raisins?
You can use dried cranberries, chopped dates, or even dried cherries for a different flavor.
How do I know when the filling is thick enough?
The filling is thick enough when it coats the back of a spoon.
Can I add nuts to the crumble topping?
Chopped nuts like pecans or walnuts can add extra crunch and flavor to the topping.
How should I store leftovers?
Store any leftover loquat crumble in an airtight container in the refrigerator, where it should keep for about 3-4 days.
Can loquat crumble be frozen?
You can freeze loquat crumble. It's best to freeze it before baking. Wrap it tightly in plastic wrap and then foil, or use an airtight container, and it will last up to 2-3 months.
How can I reheat the crumble?
Reheat the crumble in a preheated oven at 350 degrees F for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but the topping may lose some crunch.
tools needed
Saucepan: For combining the loquats, sugar, lemon juice, allspice, cinnamon, cloves, raisins, and water to cook down the filling until thickened.
Measuring Cups and Spoons: For measuring ingredients including the loquats, sugar, cinnamon, and oats.
Pie Plate or 8x8-inch Baking Dish: To hold the loquat filling and crumble mixture while baking in the oven.
Mixing Bowl: For combining the crumble topping ingredients, including butter, flour, brown sugar, oats, and cinnamon.
Spoon or Rubber Spatula: For stirring the filling in the saucepan and for mixing the crumble ingredients in the bowl.
what goes with it?
Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the warm loquat crumble to provide a creamy contrast to the tartness of the loquats.
Whipped Cream: A dollop of lightly sweetened whipped cream can add a fluffy texture and balance the spices in the crumble.
Greek Yogurt: Spoon some tangy Greek yogurt over the top to introduce a creamy element that pairs well with the sweetness of the crumble while adding a healthy twist.
Candied Nuts: Scatter candied walnuts or pecans on top for added crunch and a sweet, rich flavor that complements the fruity filling.
Custard Sauce: Drizzle homemade vanilla custard sauce over the crumble; the smooth, creamy consistency pairs beautifully with the fruit.
Cheese Platter: Pair the loquat crumble with a cheese platter featuring mild cheeses like Brie or Camembert, as their creaminess and subtle flavors contrast nicely with the tartness of the fruit.
Lemon Zest: A sprinkle of fresh lemon zest on top just before serving enhances the citrus notes in the filling and brightens the overall flavor.
Chocolate Sauce: Drizzle some dark chocolate sauce over the top for a decadent touch; the bitterness of the chocolate can contrast well with the sweetness of the dessert.
beverage pairings
Wine Pairings
Gewurztraminer: This wine often has a fruity and floral profile, with notes of peach and lychee that will enhance the sweet nature of loquats. Look for one that has a touch of sweetness to balance the spices in the crumble.
Chardonnay: A lightly oaked Chardonnay can work well here. It adds butteriness and a hint of citrus that pairs nicely with the lemon juice and spices in the crumble. Aim for something with moderate acidity to complement rather than overpower.
Viognier: With its aromatic qualities and flavors of stone fruits, a good Viognier can match the juicy texture of loquats while providing a delightful floral contrast to the spices. Look for one that is fruity but not overly sweet.
Other Alcohol Pairings
Cider: A dry apple cider, with its crisp flavors and slight sweetness, would harmonize well with the fruity loquat filling.
Rum: A light or spiced rum offers a touch of sweetness and warmth that can complement the spiced topping, especially if you enjoy it on the rocks with a squeeze of lemon.
Sweet Vermouth: This fortified wine has herbal and fruity notes that can enhance the complex flavors of the crumble while highlighting the sweetness of the loquats. Choose a sweeter version for a better balance.
Non-Alcoholic Pairings
Lemonade: Scratchy sour lemon lovely meets sweet loquats! A refreshing lemonade will play along beautifully with the sweet and spicy notes in the dish.
Ginger Ale: The spiciness from ginger ale can pair well with the warm spices in the crumble, creating a nice contrast to the sweet loquat filling.
Peach Iced Tea: A sweetened peach iced tea brings out the fruitiness of loquats while its light flavors won't overpower the dessert.
nutrition data
150 calories, 0 grams fat, 39 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
This is soo good looking
June 2, 2020
I gave it 4 stars because I had to make some alterations. First I used 1/2 cup of sugar which was to me,my friends,and my family the right amount ofsweetness.I peeled the loquats and cut them in fourths plus removed all the pits. I used 2T of lemon instead of 1T. I used nutmeg instead of allspice. I did not add raisins. I added 1tsp of cornstarch.Then for the crumble part I had to add more to the flour,brown sugar, and rolled oats all +2T. I also added 3T of butter. 1tsp of cinnamon. It came out delicious!! Thank you for the recipe. This was my first time making a crumble and I enjoyed it! My family finished it quickly.
May 4, 2020
Excellent! Love the recipe !!
April 29, 2020
I did 1/2 c sugar 3+T of lemon juice and 2T of corn starch. So yummy. Used double the crumble recipe as I like the topping.
April 27, 2020
Very tasty, followed recommendations in the comments to reduce the sugar (1/4 cup), added one tablespoon cornstarch to loquat mix, also decreased allspice to 1/4 t. Doubled the oatmeal and flour in the crumble topping, using almond flour instead for extra flavor.
April 18, 2020
3 cups of loquat is not nearly enough for the filling. I would recommend making it with six cups. The taste is alright but the simmering takes too long and could be shortened by not adding additional water.
April 5, 2020
I gave the recipe 4 starts because I had to make a few alterations to the original. After a few changes, this is absolutely delicious. We peeled the loquats. Yes, it's time consuming but worth it. I used less sugar and more lemon juice. After simmering for 30 minutes, I removed some of the juice, cooled it down and added 2 T cornstarch. Then added the juice mix back in. I played around with the amount of cornstarch until the consistency was more like Pie filling. This was sooo good, I picked another bag of loquats, made 2 helpings of filling and froze half for later when the loquats are gone.
March 31, 2019
It wasnât crispy. It was super soggy!
I think you should have mentioned if you needed to take the pith out for people who never have made anything with loquat. Also how long is " until crispy"? Agree some cornstarch would make it less watery.
May 10, 2012
I thought it was too sweet. Next time I make it I am going to decrease the white sugar to 1/2, add a Tablespoon of cornstarch to make it less runny and decrease the water to 1/4 cup. I really like my own crumble which is 1/2 cup butter, 1 cup oatmeal, 1 cup brown sugar and 1/2 cup flour. Pastry cut the butter into the rest of the ingredients. Topped it and baked it for 30 minutes in a 350 degree oven. First time using Loquat it was very tasty!
April 7, 2011
I have 2 loquat tress in my yard. I never knew what to do with them, but I tried this recipe for some friends I had over . I used my own crumble top recipe and I will say thank you thank you for this recipe. It was so delicious that I was shocked. I am so happy to have a delicious dessert recipe for my loquats. If you have loquats , this is for sure a rockin recipe
April 4, 2011
This was my first time cooking loquats. A kind family allowed us to pick a ton of loquats from their backyard tree & we were so grateful to have buckets of this delicious fruit. I followed this recipe but doubled the amount of loquats, spices, etc & also cut the sugar by 1/3. It was absolutely delicious! The loquats have an almost cherry-like consistency when cooked in this recipe. I used my crumble topping recipe to finish it off. It was awesome. Everyone really loved it. Note: It took about 30 minutes to pit 6 cups of loquats, so having a helper or two would be a good idea.
April 4, 2010
This is a good dish! If I had to say something about it I would say that it has a little to much allspice. For the topping try just instant oatmeal mix(has oats and sugar and spices) Also try it on vinala icecreem
March 7, 2008
YEah, rightly named, CRUMBL-E. There is no temp. setting and I tried the flour and brown sugar mix but was surprised not to see "cut butter" in the ingredients for the topping. I was pretty disappointede in the recipe.