Mini Mason jars of Apple Blackberry Crumble make ideal desserts for camping, picnics or for make-ahead freezer desserts. Apple blackberry crisp in a jar!
Tiny Mason Jars of Apple Blackberry Crumble are filling my kitchen counters today. Some of them are already packed for the guys to take on their fishing trip. The remainder are heading for the freezer for those days when the two of us are looking for a tiny after-dinner treat.
It's a three-generation fishing trip to the West Coast of the Island to catch the wild salmon we love so much. My hubby, son and fun-loving grandson are off to spend some quality male-bonding time bobbing in the waves. And even avid fishermen like a cute little dessert after a day on the ocean!
Apple Blackberry Crumble, Apple Blackberry Crisp, it's always a treat, whatever you choose to call it! While apples and blackberries ripen in the late summer and early fall, they're both available in stores year-round now. This gluten-free crisp is one you can enjoy at any time of year.
Get out your half-cup Mason Jars or ramekins and let's make a batch of Apple Blackberry Crisp!
Ingredients for Mason Jar Apple Blackberry Crisp
For the filling, you'll need:
- apples: your choice, the sweeter the better so you don't have to add much sweetener. Honeycrisp, Pink Lady, Gala, Fuji, or Ambrosia are my favourite sweet varieties.
- lemon juice: to prevent the apples from turning brown, and also to add flavour.
- thickener: cornstarch or tapioca starch
- sweetener: honey, maple syrup, coconut sugar, brown sugar, or 0-calorie Monkfruit sweetener. All work well.
- spices: cinnamon and nutmeg
For the topping:
- oats: certified gluten-free if necessary
- oat flour: grind rolled oats in a blender to make flour
- nuts: sliced almonds or chopped pecans or walnuts (optional)
- butter or coconut oil: melted
- sweetener: granulated sweetener works best here: coconut sugar or brown sugar
- Cut the apples in small pieces so you can fit more in each jar. I peel and quarter the apples, remove the core, slice the quarters thinly, then cut the slices in half. That way I can pack more deliciousness in every jar.
- Fill the jars almost to the top with the apple-blackberry mixture. Divide the crumble topping evenly among the jars and overfill them with it. Once the apple mixture cooks, it will reduce down and the topping will end up even with the top of the jar, ready for you to add a lid.
- Place the jars on a baking sheet. The filling may bubble up and over during baking and the baking sheet will catch any drips.
- This Apple Blackberry Crumble is heavenly served warm with whipped cream, coconut whip or ice cream. It's equally yummy when cold.
- Yes! You can freeze these mini desserts. Just top with a lid and pop in the freezer for an after-dinner treat.
- No Mason Jars? Bake this apple blackberry crisp in a 9-inch round baking dish or a 9 x 13 baking dish.
Variations: Make these Mason Jar Fruit Crisps with your favourite fruit!
Use the fruit in your fridge or try some of my favourite fruit crisp recipes:
- Mason Jar Peach Crisp
- Gran Marner Strawberry Rhubarb Crisp
- Peach Crisp with Bourbon and Vanilla
- Pineapple Rhubarb Crisp with Ginger
- Blueberry Limoncello Crisp
- Apple Crisp with Salted Caramel Bourbon Sauce
Mason Jar Apple Blackberry Crumble
Apple Blackberry Filling
- Preheat oven to 375°F.
- Peel apple, remove the core, slice thinly then sliced in half. The apple slices need to be small to fit in the jars.
- In a large bowl, toss apples with lemon juice to prevent browning and add flavour. Add blackberries.
- Sprinkle with cornstarch or tapioca starch, sweetener, cinnamon, nutmeg and salt.
- Melt butter and combine the crumble topping ingredients.
- Fill 12 half-pint Mason jars with apple-blackberry mixture, almost to the top. Overfill with crumble topping. Once the jars come out of the oven, the filling will have cooked down and there will be space at the top of the jar.
- Place the jars on a baking sheet in case the filling bubbles over. Bake for 25 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.
- Cool slightly and serve warm or cold, plain or with whipped cream, whipped coconut milk or ice cream.
- Cover jars with lids and refrigerate leftovers, or freeze.
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