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The Bermudian

We are right smack in the middle of Loquat season with a profusion of trees massively fruiting all over the island. We locals love our loquats, so this week The Bermudian Cooks asked friend and former editor of The Bermudian, Rose Jones to share her simply divine Loquat Crumble recipe. She tells us it is ultra-simple so we are making is this weekend and we hope many of you will too!
 If you do, send us your photo or post on our Facebook or Intagram page. We’d love to see how your loquat crumble turns out!


Rosemary Jones' Loquat Crumble


- a pile of ripe loquats

- one cup flour

- half-cup brown sugar

- half-cup softened butter

- quarter-cup oats



Pre-heat oven to 350 degrees F. Grease a glass pie dish or baking tin. Cut loquats in half, peel them and remove stones and any rough stone-casings inside. In separate bowl, mix flour, sugar, butter, rubbing the latter into the dry ingredients (I smoosh them together with the back of a spoon), until it’s evenly distributed and looks sort of like breadcrumbs texture. Place cut loquats in baking dish. Cover with crumble mix and sprinkle oats over top.

Bake until the crumble turns golden-brown and you can see the fruit start bubbling (the benefit of a see-through glass dish), usually about 30 to 40 minutes. Serve warm, alone or with vanilla ice-cream (sweet to balance tartness of loquats).

Double or triple-up the recipe to make a large tray for parties. Incidentally, you can use any fruit, or rhubarb, to make crumble varieties—strawberries, blueberries, peaches, apples, plums, or a mix. Fruit that doesn’t require peeling or de-stoning makes it an even speedier dessert (but loquats are still my fave!).





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