Loquats are ready to pick mid May. Our trees are loaded with wonderful fruit. In fact, the branches are bending down with all the weight. Each Loquat tree is supposed to put out about 80 pounds of fruit. I believe it.
In the past, I've made Loquat jelly, which is a lot of work but worth it. Also, If you've never eaten a Loquat cobbler you're really missing out on something great. The flavor of the cobbler is like eating a slice of heaven. It is delicious!
Preheat oven to 400°F
2 lbs loquats, seeded and quartered
7 TBS Sugar
1 TBS All Purpose Flour
1/4 teaspoon Almond Extract
1 teaspoon cinnamon
1 1/2 teaspoons Lemon juice
3/4 cup All Purpose Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon salt
3 teaspoons sugar (reserved)
1/2 cup Buttermilk
3 TBS Cold unsalted butter cut into pieces
To make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
To make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl.
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk with a fork just until combined (do not over mix).
Drop rounded tablespoons of dough over the loquat filling, leaving spaces in between to allow topping to expand.
Sprinkle with remaining 2 teaspoons sugar. Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes.
Cool slightly, about 15 minutes, and serve warm.