Nispero Crumble – from Seasonal Product to Delicious Dessert
A crumble is a fantastic dessert when using great ingredients such as nispero, and little time or little energy for baking. Delicious fruit topped with a crumble mixture with texture and extract flavour makes this dessert the perfect sweet treat!
Because nispero, also named loquat, are a little sour, they are perfect for this recipe as this crumble will never be overly sweet and will complement the fruit.
What is crumble topping
Crumble topping is a perfect mixture of flour, sugar, and butter. Spices can be added into the mix to personalise the flavour. All ingredients are stirred together until large crumbs are formed, hence the name crumble! It is seen as a topping but it also keeps the fruit layer together.
Melted butter vs cold butter
When using melted butter for the crumble topping the crumble will have large crumbs. Using cold butter will result in a smoother topping which we have done to make this nispero crumble.
White or brown sugar
You can use 100% white caster sugar, but we prefer to mix and use 50% of light brown sugar or cassonade. Because brown sugar is unrefined cane sugar the flavour is more intense and adds some colour to the crumble before baking.
How to serve nispero crumble
A crumble can be eaten by itself, but a scoop of vanilla ice cream lifts this irresistible dessert to higher levels. Nispero pairs well with strawberries, and strawberry coulis would be another heavenly addition.
We made this recipe in take away trays because it is the perfect food gift. We enjoyed making a few people happy with this seasonal treat.
Nispero Crumble
EQUIPMENT (click pictures for details)
Ingredients
For the crumble topping
- 200 gr all purpose flour
- 110 gr butter
- 100 gr sugar
- 1 pinch Salt
- 1 pinch Cinnamon
- 3 drops Vanilla extract
Instructions
Make crumble topping
- Mix the sugar, salt, cinnamon, vanilla, and butter in a stand mixer.
- Add the flour and combine. Set aside.
Make the nispero filling
- Peel and seed the nispero fruit.
- Pan fry the nispero and almonds in butter for 3-5 minutes.
- Add the sugar, salt and lime zest and caramelise shortly.
- Flambé with the triple sec.
Finish the crumble
- Arrange the nispero filling in a baking tray.
- Cover with the crumble topping.
- Bake in a preheated oven (180°C) for about 25 minutes until the crumble starts colouring.
Notes
- The baking time may change depending on the thickness of the crumble.
- Cinnamon can be left out or substituted with anis star powder, fennel powder or other spices of your choice.
