Plum and Loquat Crumble

Another successful way to serve plums! I used baby plums and sweet and sour plums that were a part of two CSA shares, and threw in sliced loquats that were picked from a friend's tree.

This was my first try at working with loquats. They stayed nice and firm, and had a great mild sweetness to them.

The original recipe isn't mine, and didn't include the loquats. I quickly jotted it on a scrap piece of paper, and now can't remember where I found it... I do so many searches for food, and too many recently on plum recipes to count. I try to give credit where due, and don't claim this as my own...

Plum and Loquat Crumble
Makes enough for 3 to 4 single-serve ramekins (depends on your ramekin size)

1 2/3 cup pitted baby plums

roughly 8 loquats, skinned and seeds removed

2 to 3 Tbs packed brown sugar

1/4 tsp almond extract

6 to 10 gingersnaps

Mix the fruit with brown sugar and almond extract. Distribute evenly into small ramekins. Crush the gingersnaps with a rolling pin and top the fruit.

Bake at 350 for 20-25 minutes. Serve with whipped cream or vanilla ice cream.