4.38 from 8 votes
Loquat Crumble in Mini Mason Jars
Gingered Loquat Cobbler in Mini Mason Jars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Gingered stone fruit cobbler baked right in a mason jar. Makes a great little pot of grab-n-go breakfast goodness, or pair with some ice cream and you have some super cute individual dessert pots
Course: Dessert
Cuisine: Dessert
Servings: 6 serves
Calories: 391 kcal
Author: Whole Food Bellies
Ingredients
  • 2 cups stone fruit peeled and chopped (I used loquats)
  • Juice and zest from 1 lime
  • 1 inch ginger peeled and grated
  • 1/2 cup white whole wheat flour
  • 3/4 cup rolled oats
  • 3/4 cup chopped walnuts
  • 1/3 cup coconut sugar
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 cup coconut oil softened
Instructions
  1. Preheat oven to 350F
  2. In a medium sized bowl combine the stone fruit, lime juice and zest and the grated ginger and set aside
  3. 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
  4. Fill 4oz jelly jars about 3/4 of the way full with the stone fruit mixture, and then top with the crumble mixture, you should have enough for about 6 pots
  5. 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
Recipe Notes

I really suggest peeling the loquats (even though it adds about 5-10 mins), as the skin does not break down while cooking, and can be quite tough.

Nutrition Facts
Gingered Loquat Cobbler in Mini Mason Jars
Amount Per Serving
Calories 391 Calories from Fat 260
% Daily Value*
Fat 28.9g44%
Saturated Fat 18.7g117%
Sodium 98mg4%
Carbohydrates 30.2g10%
Fiber 4.1g17%
Sugar 9.1g10%
Protein 6.7g13%
* Percent Daily Values are based on a 2000 calorie diet.