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This loquat cobbler is a great way to celebrate the short loquat season. A simple filling of loquats and sugar topped with a crisp and cakey almond cobbler topping make for a delicious spring dessert.
As soon as I got my hands on loquats this year I knew this cobbler was happening asap. If you’re one of those lucky folks who has access to a tree, I envy you! Loquats are a special treat my family awaits every spring. When the ONE local farm announces they’re ready, you best believe I’m in my car to get some.
Cobbler happens to be one of my favorite desserts to make with fresh fruit, it’s so easy and it doesn’t detract from the flavor of the fruit. Since loquats have such a fantastic tart and sweet flavor, I wanted this cobbler to highlight and enhance that. If you’re looking to use up some loquats, this cobbler is a good place to start.
The simplicity of this recipe is why it shines. No wasted ingredients, nothing complicated, all big flavor concentrated entirely on making those loquats shine and providing a little texture and sweetness along the way.
- Loquats – Pretty hard to make loquat cobbler without them! You can use fresh or frozen if you’re like me and load up your freezer with extras!
- Brown Sugar – You’ll need this both for the filling and topping. Brown sugar has a lovely molasses, rich flavor that compliments the mild tartness of the loquats.
- Cornstarch – Since loquats have a good amount of natural pectin you only need a touch of this to help get rid of any excess liquid. (That natural pectin is also why they make such great simple loquat jam!)
- Cinnamon – Just a bit for a little warmth in the filling.
- Flour – Simple all purpose does the trick!
- Baking powder – This gives the cobbler topping a pleasant rise, which leads to the cake like texture underneath the crunchy top.
- Salt – Just a pinch to enhance the topping.
- Egg – This is a binding agent and provides texture in your cobbler topping.
- Butter – butter is flavor and fat, both of which are necessary for a successful cobbler topping.
- Almonds – I think almonds and loquats are a natural flavor combination, and they have a pleasant crunch that makes every bite better.
All common pantry staples, coming together in a delicious loquat dessert. Once you’ve made this cobbler topping, I’m pretty sure it’ll become one of your favorite methods to making cobbler!
How to make it
If you’re a loquat veteren, you know that prepping a loquat can be the most tedious part of working with them. Once you get past that (it goes faster when you find your rhythm), the cobbler takes just minutes to toss together, and goes for a quick 35 minute bake. Then you’re on your way to a scoop of cobbler bliss.
If you’re new to loquats, they take a bit of prep before you get chopping. It can take some time, but compared to many stone fruits they’re easy to break down. Follow my tips and you’ll get through them easily.
- Preheat your oven to 375°F. Slice your loquats in half and discard the seeds. If it didn’t come off with the seeds, peel off the thin white pith or skin that’s beneath the seeds.
- Next peel off the skins, these remove easily by hand, simply pinch the stem end (brown, where it attached to the tree) and peel that back, the skin will come off in strips with it.
- Chop the prepped loquats and toss them in a bowl with 1/2 cup of brown sugar, cornstarch, and cinnamon. Pour those into a pie plate or baking dish. I use a 9 inch pie plate, or an 8×8 baking dish. You can even use a 9 inch cake pan in a pinch!
- In a separate bowl whisk together the flour, remaining brown sugar, baking powder, and salt. Lightly beat the egg and pour it into the flour mixture.
- Using your fingers or a fork, work the egg into the flour until it forms a crumb like texture. Try to make sure theirs no streaks of egg so that you have an even texture in the baked topping.
- Add the topping to the top of the loquats, spreading evenly. Top with slivered almonds, then pour the melted butter over the top. Again try to pour it so it covers most of the flour/crumb mixture for even baking and texture. That being said, don’t stress if you miss a few small spots, it’ll be fine!
- Bake in your preheated oven for 35 minutes, or until the top is browned and crispy. Allow to cool for at least 20 minutes, then serve!
- Once cooled, cover tightly and store at room temperature for up to 3 days.
- If using frozen loquats, add an extra tablespoon of cornstarch to account for any extra moisture. If you’re using particularly ripe loquats (very soft to the touch), you may also need extra cornstarch as the natural pectin declines as they ripen.
- Slide a baking sheet or a large sheet of foil on the rack under the dish to prevent any bubbling juices from spilling onto the bottom of your oven and burning.
Sure. I like the flavor of brown, but white sugar will work all the same.
Of course! I think pecans would be a lovely choice.
You can freeze it. Simply allow to cool completely then cover tightly and place in the freezer for up to 1 month. Then return to a 375°F oven for 20 to 30 minutes, or until hot throughout.
You can also freeze prior to baking. Assemble completely, then place in the freezer , tightly covered for up to 3 months. When ready to bake, place in a 375°F for 45 to 50 minutes, or until hot throughout and browned.
Eat & Enjoy
Delicious, gooey loquat cobbler topped with crisp but cake-like cobbler topping is waiting, what you are waiting for? Get baking! It’s fantastic topped with fresh whipped cream or a scoop of vanilla ice cream, especially if you eat it warm. All the unique flavor of the loquats shines through with a nice sweetness that makes it ideal for a spring dessert. Add this to your loquat recipe collection and enjoy! If you’re looking for more loquat recipes, don’t forget to check out my Loquat Jam! Until next time, Happy Eating!
If you liked this recipe, check out these other recipes:
- Red Wine Cherry Cobbler
- Mixed Berry Cobbler
- Peach Hand Pies
- Homemade Lemon Meringue Pie
- Fresh Apricot Crumble with Oat Topping
- Rhubarb Cherry Pie
- Brown Sugar Peach Puffs
- Plum and Blueberry Cobbler
- 3 cups diced loquats about 2 to 2.5 lbs fresh loquats before seeding.
- 7 ounces brown sugar, divided about 1 1/2 cups
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 4.5 ounces all purpose flour 1 cup
- 1 teaspoon baking powder
- pinch salt
- 1 large egg, lightly beaten
- 1/4 cup slivered almonds
- 4 ounces unsalted butter, melted 1/2 cup or 1 stick
- Preheat your oven to 375°F. Then begin prepping your loquats by slicing them in half, removing the seeds the thin white skin beneath them, as well as the skins. Chop and place in a bowl.
- Add 2 ounces (or 1/2 cup) of brown sugar to the chopped loquats with the cornstarch and cinnamon and stir until well coated and thoroughly combined. Pour into a pie plate or 8×8 baking dish.
- Combine remaining brown sugar, flour, salt, and baking powder in a bowl and whisk to combine.
- Beat one egg and pour it into the flour mixture. Being working the egg into the flour mixture with your hands or a fork until the resemble coarse crumbs.
- Spread flour mixture over the loquats as evenly as possible. Top with slivered almonds and then pour melted butter evenly over the entire topping.
- Bake for 35 minutes or until golden brown and crisp. Allow to cool for 20 minutes then serve.
- Cool completely and cover, then store at room temperature for 3 days.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.