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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

Nutrition Info

436 calories carbohydrate: 87.2 g cholesterol: 26.7 mg fat: 10.6 g fiber: 3.7 g protein: 2.6 g saturatedFat: 6.5 g servingSize: - sodium: 118.2 mg sugar: 51.7 g transFat: : - unsaturatedFat: : -

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.

8 servings

We have two loquat trees in our yard, and after experimenting with several recipes, this is my favorite use for their delicious fruit.