It’s naspli season even if it’s a short one. Try this delicious, gooey naspli pie topped with flaky, cake-like cobbler topping. Eat it warm. It’s even better with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
It's naspli season even if it's a short one. Try this delicious, gooey naspli pie topped with flaky, cake-like cobbler topping. Eat it warm. It's even better with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Preheat your oven to 190°C Then begin prepping your loquats by slicing them in half, removing the seeds the thin white skin beneath them, as well as the skins. Chop and place in a bowl. Add 1/2 cup of brown sugar to the chopped loquats with the cornstarch and cinnamon and stir until well coated and thoroughly combined. Pour into a pie plate or 8×8 baking dish. Combine remaining brown sugar, flour, salt, and baking powder in a bowl and whisk to combine. Beat one egg and pour it into the flour mixture. Work the egg into the flour mixture with your hands or a fork until it resembles coarse crumbs. Spread flour mixture over the loquats as evenly as possible. Top with slivered almonds and then pour melted butter evenly over the entire topping. Bake for 35 minutes or until golden brown and crisp. Allow to cool for 20 minutes then serve. Cool completely and cover, then store at room temperature for 3 daysTorta tan-Naspli
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