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Cardamom Ginger Basil Loquat Crumbles (vegan, gluten-free, sugar-free)

It's loquat season here in the South, and when I started seeing so many beautiful loquat trees around Charleston full of fruit I knew I had to try making something with them - hence these individual Cardamom Ginger Basil Loquat Crumbles. I've never baked with loquats before and to be honest, they don't have a very distinct flavor, but they paired well with spices and basil in this crumble. In fact, I don't think I even knew what these fruits were until a few years ago, but it was fun to try something new! This crumble recipe would also be great with any seasonal stone fruit....I plan on making it with peaches next time, now that they are finally coming into season here. These crumbles are also sugar-free, gluten-free, and vegan!


Loquat filling:

2 cups loquats, pitted and finely diced (and peeled, if desired)

15 large basil leaves, finely chopped

2 tbsp erythritol sweetener

1 tsp ginger paste (could substitute dried ginger, see note below)

1/4 tsp ground cardamom

Crumble topping:

1/2 cup almond flour

1/2 cup gluten-free rolled oats

2 tbsp erythritol sweetener

1/2 tsp ground cardamom

1/4 tsp salt

2 tbsp coconut oil


1. Preheat oven to 350 degrees F.

2. In a medium bowl, mix together all ingredients for loquat filling.

3. In a separate bowl, mix together almond flour, oats, erythritol sweetener, 1/2 tsp. cardamom, and salt. Add in coconut oil and incorporate well into crumble mixture, ensuring even distribution through dry ingredients. The mixture should take on a "crumbly" consistency at this point.

4. Divide loquat filling evenly between four 4 oz. canning jars. Then evenly divide crumble topping among the jars, on top of loquat filling. Bake for 20 to 25 minutes, until filling is bubbly and crumble topping is golden brown.

5. Top with whipped cream and garnish with basil.

Note: If you don't have ginger paste, you can substitute 1/8 tsp to 1/4 tsp dried ginger

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