23/03/2026
This naspli crumble is to die for 🤤
Genuinely the best crumble I have ever made.
Here’s how to make it:
Ingredients
Filling:
- 1kg (8 cups) fresh naspli (loquats)
- 1 lemon, juiced
- 100g (1/2 cup) demerara sugar
- 30g (¼ cup) cornstarch
Crumble:
- 120g (1 cup) all-purpose flour
- 100g (1/2 cup) demerara sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 100g (7 tablespoons) cold butter, grated or cut into small pieces
Step by step
1. Remove seeds and blossoms from the naspli, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover saucepan and heat over low-medium heat until naspli release their juices and come to a simmer, about 12 to 15 minutes. Stir often.
2. Whisk together sugar and cornstarch in a bowl and pour over simmering naspli. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
3. Preheat the oven to 200 degrees C
4. Transfer naspli filling to an oven safe dish.
5. Combine flour, demerara sugar, vanilla extract, cinnamon, and salt in a bowl. Add butter and knead into the flour mixture with your fingertips until it resembles breadcrumbs. Sprinkle mixture over naspli filling.
6. Bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm 😋
Let me know if you make it!
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