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Loquat Crumble in Mini Mason Jars
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4.47 from 15 votes

Gingered Loquat Cobbler in Mini Mason Jars

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
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Dessert
Servings: 6 serves
Calories: 391kcal
Author: Whole Food Bellies


  • 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
  • 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


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.


Calories: 391kcal | Carbohydrates: 30.2g | Protein: 6.7g | Fat: 28.9g | Saturated Fat: 18.7g | Sodium: 98mg | Fiber: 4.1g | Sugar: 9.1g