The apple crisp desserts from my cousin Mark & Lisa’s wedding last month inspired me to make some at home for us to have on hand for dessert or toss into our packed lunches as a midday treat. They’re perfectly portioned so that you get a nice dessert without overindulging.
We mostly use glass jars and containers to store food at home.You can wash and reuse them many times, and I don’t have to worry about any chemicals from the plastic leeching into our food. You could also give these away to neighbours and friends, and they can reuse the glass jars too.
Whenever we bring desserts over to our friends’ houses or to family dinners, I always have to think up ways to keep the cookies from cracking or the frosting from smudging on a cake. With these jars, you can add the lids on top, tuck them in a basket and be on your way. No worries about anything getting messed up while you’re traveling.
The fact that these travel so well makes them perfect for packing in our lunches and they can easily be reheated at work. You can make a big batch ahead of time and store them in the refrigerator or even stock your freezer.
- 5 apples, peeled, cored and sliced
- ¼ cup brown sugar
- ½ tsp cinnamon
- ½ cup rolled oats
- ½ cup flour
- ⅓ cup brown sugar
- ¼ tsp cinnamon
- ¼ tsp salt
- 6 tbsp butter, cubed
- Preheat oven to 375°F and grease ten 4 oz mason jars. Place the jars on a large rimmed baking sheet. This will make it easier to fill them and also put them in the oven.
- In a mixing bowl, combine filling ingredients. Evenly distribute the filling into the jars.
- Reuse the mixing bowl to combine the oats, flour, remaining brown sugar, cinnamon and salt. Cut in the butter until it form a course meal. Divide the oat mixture into each of the jars. Bake for 20-25 minutes or until golden brown.
- Allow the jars to cool for 10 minutes before touching. If you want to refrigerate them, allow the jars to cool completely before adding the lids on top. Once sealed, the jars will stay good in the refrigerator for 3-5 days or in the freezer for up to 6 months.
- To reheat, microwave in 30 second intervals until warm. You can also reheat them in the oven, just be careful that you don't put a freezing jar into a hot oven and risk the glass breaking. Allow the crisps to thaw in the fridge during the day and then put them in the oven to reheat when you're ready for dessert that night.
- Add a dollop of vanilla ice cream or whipped cream on top for good measure!
Preheat oven to 375°F and grease ten 4 oz mason jars. Place the jars on a large rimmed baking sheet. This will make it easier to fill them and also put them in the oven.
In a mixing bowl, combine filling ingredients.
Evenly distribute the filling into the jars.
Reuse the mixing bowl to combine the oats, flour, remaining brown sugar, cinnamon and salt. Cut in the butter until it forms a course meal.
Divide the oat mixture into each of the jars. Bake for 20-25 minutes or until golden brown.
Allow the jars to cool for 10 minutes before touching. If you want to refrigerate them, allow the jars to cool completely before adding the lids on top.
Once sealed, the jars will stay good in the refrigerator for 3-5 days or in the freezer for up to 6 months.
To reheat, remove the metal lid and microwave in 30 second intervals until warm. You can also reheat them in the oven, just be careful that you don’t put a freezing jar into a hot oven and risk the glass breaking. Allow the crisps to thaw in the fridge during the day and then put them in the oven to reheat when you’re ready for dessert that night.
Add a dollop of vanilla ice cream or whipped cream on top for good measure!
Oh YUM, these look so good!! Perfect for fall too!
These are awesome! Totally pinning.
Oh my goodness, these look amazing!
I just made these! They are amazing. Fill your jars up to the brim, maybe even a little over… once the apples cook, it settles quite a bit. This allows room for ice cream or whip cream – but I’m giving as a gift so I wanted them to be full! ENJOY!