Gingered loquat cobbler baked right in a mini mason jar. This easy and delicious little treat makes a great grab-n-go breakfast or a fantastic dessert when paired with some ice cream. Best bit it, baking them in mini mason jars means no serving up required as everyone will have their own individual dessert pot. This recipe is egg-free, vegan, vegetarian, dairy-free, and gluten-free (if you use gluten-free oats).
Loquat Cobbler in Mini Mason Jars
If you have a loquat tree in your yard, then there is a very big chance that every year you madly google the term 'loquat recipes' looking for ideas on what to do with them.
Especially if you are like me, and hate to see good fruit go to waste.
Now in all honesty, unless you have someone out there picking and eating every single day, there will still be some that go to waste, as those trees just keep on producing!
But, if you get creative you can have some fun in the kitchen and enjoy these little gems for a while to come.
Where To Find Loquats
When the tree is in season the kids and I are out there with a big bucket pretty much everyday picking as many of these juicy loquats as possible (and the tree still always seems to stay completely full).
If you don't have a loquat tree of your own, you may have a hard time trying to find some fresh loquats. Once picked, they do not last very long, so they are a rarity at farmers' markets, although if you search hard enough they can be found! Ask around, people with a tree are usually only to happy to give some away!
Another option is to forage for them (especially if you live in California, where foraging is becoming quite popular).
A quick google search will give you lots of information on where you can forage in your city.
If foraging is not your thing, or you can't find any loquat trees near you then opt for another stone fruit, these fruits sub in perfectly:
- strawberry (I have a strawberry crumble with lime version here)
How To Serve Loquat Cobbler
Paired with some ginger and a nice simple crumble on top, baked in a mason jar, and you have the perfect little grab-and-go breakfast.
Major plus - this loquat cobbler can be baked right in the mason jar, so there is no need to transfer for individual portions.
Just whip them up and store in the fridge until needed.
Keep these options in mind for serving:
- Store in the fridge and grab in the morning, pair with a dollop of yogurt
- Pack for a picnic and enjoy cold
- Pop into the microwave and heat for a minute or two and serve with a dollop of ice cream for dessert
Once baked, these little loquat cobblers can be stored with a lid on in the fridge for about 3 days.
They also freeze well, just be sure the mason jars are not overloaded so they do not explode on freezing.
To reheat, simply pop into the microwave for a minute or two, or you can always pop into a preheated oven for about 10 minutes until heated through.
Need More Grab-N-Go Breakfast Recipes?
Have you tried a loquat? I have to admit I had never even heard of them until we bought our house, and it came with a massive one ripe with thousands of fruit right in the backyard.
I would love to hear about some of your favourite loquat recipes so be sure to leave a comment.
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Gingered Loquat Cobbler in Mini Mason Jars
- 2 cups stone fruit peeled and chopped (I used loquats)
- Juice and zest from 1 lime
- 1 inch ginger peeled and grated
- ½ cup white whole wheat flour (sub gluten-free flour if needed)
- ¾ cup rolled oats (check labels if need gluten-free)
- ¾ cup chopped walnuts
- ⅓ cup coconut sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup coconut oil softened
- Preheat oven to 350F
- In a medium sized bowl combine the stone fruit, lime juice and zest and the grated ginger and set aside
- In another medium sized bowl, combine the flour, oats, walnuts, coconut sugar, salt and cinnamon. Stir to combine. Add in the coconut oil, and use your hands to 'massage' everything together - don't worry if there are clumps
- Fill 4oz jelly jars about ¾ of the way full with the stone fruit mixture, and then top with the crumble mixture, you should have enough for about 6 pots
- Pop into the oven and bake for 20-25 minutes, until the crumble is nice and golden on top. Remove from the oven and set aside to cool slightly before serving. If using for breakfast, allow to cool completely before popping on the lids and storing in the fridge
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe has been updated from the original May 2016 version to provide more information for readers.