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Fruit Crisp in a Jar

June 17th, 2011

Fruit Crisp in a Jar

This is my favorite fruit crisp recipe packaged in an adorable (and delicious!) new way. I am in the throws of preparing for Fathers Day Dinner, The Fourth of July and non-stop outdoor dining with the gorgeous weather we are having. I have also had a recent surge in requests for picnic friendly food. This “fruit crisp in a jar” fits the bill for every one of those events.

The crisp is made up of a lightly spiced, brown sugar and oat topping and fresh fruit chosen for its colors! I wanted the brilliant combination of reds and blues for the upcoming Independence Day. But it is also the fruit that is in season, and is the most delicious right now. We have tons of fresh strawberries, rhubarb, blackberries and blueberries, and I chose to use a different fruit for each individual crisp- but one type of fruit, or mixed berry would be gorgeous too.

The fruit cooks way down, so be sure to pile in as much as possible. You will be left with wonderfully soft and juicy fruit, and two layers of the crispy oat layer, on the bottom, and the top. The fruit will cook down, and actually it is very convenient as it leaves tons of room for whipped cream! I whipped heavy cream to soft peaks, and spooned it into the jar.

Wonderfully, you can serve these dressed up on a tray with nice silver wear, or screw the tops on the jars and pack them in ice for a picnic!

Fruit Crisp in a Jar, yields 10 large servings

-10 16oz mason jars

-10 cups fruit, fresh or frozen, sliced or chopped when appropriate
-2 cups flour
-1 tsp baking soda
-1 tsp salt
-1 tsp cinnamon
-1 cup brown sugar
-2 cup oats
-1 cup Crisco

-10 tsp white sugar

Preheat the oven to 350 degrees.

In a large bowl, combine the flour, baking soda, salt, cinnamon, brown sugar, 2 cups oats and Crisco.

Using a pastry cutter or forks, cut the Crisco into the dry ingredients until you have a coarse crumb.

Spoon a couple of tablespoons of crisp topping in the bottom of each jar.

Fill the jar with fruit (it is about 1 cup).

(filling these with fruit is a good job for kids!)

Sprinkle 1 tsp of sugar over the top of the fruit.

Add a few more tablespoons of crisp topping over the top of the fruit.

Place the jars on a sheet pan.

Place the sheet pan in the oven and bake for about 45-50 minutes.

When the fruit crisp in a jar is baked, the fruit will be bubbling and the topping golden brown.

(FYI- rhubarb REALLY cooks down!)

Let the crisps cool until you can pull the jars off of the pan with your hands.

Serve hot or cool with freshly whipped cream.

(If you are planning to take on a picnic, put them in the fridge until cold, and then add the whipped cream right before leaving.)