Loquat Brown Betty

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It’s up to you whether you knock on your neighbors door or wait till after midnight to collect loquats. I am not endorsing loquat theft but chances are the fruit is falling off the branches and becoming a nuisance. Probably no one is eating those loquats but a few curious school children. It’s a pity because loquats taste like little apricots and they’re everywhere. Oftentimes loquats will be leaning over a neighbors fence or falling all over on to the sidewalk. In such cases I believe a little loquat liberation may be justified.

When picking loquats, the pale as well as the orange ones are good to use. They take only a second to peel and deseed.  If you are eating them raw you need not peel them. They are good in all the stuff that stone fruit is good in like pies, smoothies, jams or salad dressings.

As far as the crumble (Brown Betty) is concerned, this is my go-to recipe. It’s easy to remember, fast and impressive.  Once you have the basic recipe down it’s easy to posh it up with nuts, crushed cookies, seeds or dried fruit. You can add ginger or lavender to the fruit for that hipster vibe.

This is my first post using a new camera, new props and new lights.  I’ll be working on camera techniques and fiddling with movies as well as posting recipes. In this picture I turned off all the lights.  I was next to the window. I covered the window with white shade and I still couldn’t get rid of that glare. Looks like more youtube tutorials for me. In trying to get all the pictures right I’ve made this recipe twice over and taken pictures along the way. By the time I got to my second try, loquats were about done for the season so I mixed some loquats with mangos and apples.  I will show all the pictures in a gallery post. My ultimate goal is to make a video. For now I will post my raw material so that I will be making forward motion. finally thank you everyone for following me.  I hope to post every Tuesday morning.

Check out the video here

Loquat Brown Betty

Ingredients

For the Fruit:

  • 3 cups loquats, deseeded and peeled
  • 1/2 teaspoon pie spice or cinnamon

For the Topping:

  • 1 cup rolled oats
  • 1 cup flour (for gluten free, I like rice flour)
  • 3/4 cup hard sugar (white, turbinado, Zulka or raw cane)
  • 3/4 cup brown sugar
  • 3/4 cup butter ( Earth Balance)

Directions

Preheat the oven to 350 degrees.

 

For the Fruit:

Peel the loquats with your fingers. Remove the top using a small paring knife. Slit the loquats and pull the seeds out. Keep going until you have enough to form a heaping mound over the top of a casserole dish (or casserole dishes). Sprinkle with a little spice. It is important that the fruit is mounted up very high since it will shrink considerably.

For the Topping:

Put all the dry ingredients and half the butter into a bowl and mix it all around. Keep adding butter until clumping begins. Continue until balls can be formed that easily break apart. I like to form a big ball and then break it over the top of the fruit.  Spread the topping about a half inch thick all over.

Bake at 350 degrees for 45 minutes to an hour. It is important that the fruit bubbles up. If the top is browning but the fruit isn’t cooking, turn the oven down.  The top should be candy-hard and golden brown and the fruit should be gooey.

Serve hot with ice cream or coconut milk.

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