Loquat, almond and cinnamon crumble

Loquat, almond and cinnamon crumble
Loquat, almond and cinnamon crumble 

The following recipe is delicious served with dollops of thick cream. Substitute with poached dried apricots when loquats are not in season.


10-15 loquats (depending on size), peeled, seeded and sliced

80mL brandy

Caster sugar, to taste


60g soft butter

1/2 cup (100g) firmly packed brown sugar

1 egg yolk

1/2 cup (60g) ground almonds

1/2 cup (60g) chopped walnuts

1/4 tsp ground cinnamon

thickened cream, to serve


Combine loquats, brandy and sugar to taste and divide among four 1-cup ovenproof dishes.

For topping, beat butter and brown sugar until light and fluffy, add egg yolk and beat until well combined. Add almonds, walnuts and cinnamon and mix well. Spoon mixture over loquats to cover, place dishes on an oven tray and bake at 160 C for 30 minutes or until topping is golden and loquats are tender.

To serve 

Serve warm with thick cream.