• Terri Windover

MASON JAR FRUIT CRISPS


I'm in love with these sweet little single-serving fruit crisps. You won't believe how easy they are to make with mini mason jars or ramekins. They're a perfect summer snack just bursting with fresh fruit flavors. The best part is they are crazy easy to scale down for 1 or 2 people, or up to a crowd. You can make them with whatever fruit you and your family prefer.  

INGREDIENTS: MASON JAR FRUIT CRISPS:


8 cups chopped fruit (such as berries, cherries, peaches, pineapple, plums, apricots, pears, etc.*)

1/3 cup maple syrup

3 tablespoons cornstarch

3 tablespoons lemon juice

1 batch Oatmeal Crisp Topping (see below)

OATMEAL CRISP TOPPING 


1/2 cup old-fashioned oats

1/4 cup almond meal (or all-purpose flour)

1/4 cup sliced almonds

3 tablespoons melted butter or coconut oil

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

DIRECTIONS: MASON JAR FRUIT CRISPS: Heat oven to 350°F. Lay out 8 half-pint mason jars or ramekins on a large baking sheet, and set aside.

In a large bowl, add the chopped fruit, maple syrup, cornstarch and lemon juice, and stir until evenly combined.

Evenly portion the fruit mixture into the 8 jars (each should be full). Then evenly portion the oatmeal crisp topping on top of the 8 jars.

Bake for 30-40 minutes, or until the fruit filling is bubbly and the topping starts to brown.

Remove and serve immediately (with ice cream, if you’d like).

OATMEAL CRISP TOPPING: Stir together all ingredients in a large bowl until evenly combined.

*Just about any kind of juicy fruit will work for this recipe. You’re welcome to also use apples, but they will not be quite as juicy (and I recommend adding some extra cinnamon to those). **If making this recipe gluten-free, be sure to use certified gluten-free oats. 


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