It seems everywhere I turn lately, I’m seeing food in mason jars – salads, pasta, dips and desserts. They’re rustic looking, easy to travel and work beautifully on a buffet. And that’s what I’m doing with this recipe for apple crisp in mason jars – they will be part of the sweets table at my daughter’s wedding next weekend.
It’s a basic apple crisp recipe adapted to individual serving dishes – this time in Wide-Mouth Canning Jars in the 8 oz. size. Easier to get your spoon in with a wide mouth jar.
For 10 mason jars this size, start by peeling, coring and slicing about 8 apples – enough to make 8 cups.
Mix together the apples, 1 cup of sugar, 1/4 flour and 1 tbs cinnamon. Spoon into mason jars until they are heaping full. The apples will cook down, so there’s lots of room to add the topping.
Set them on a cookie tray for easier handling and transferring in and out of the oven. Plus if there’s spillage, it won’t run all over your oven (this time).
In a separate bowl, crumble together 1 cup butter with 1 cup brown sugar and 1 cup flour. Toss in 1 tbs of cinnamon for some added flavour. I also added 1/2 cup of chopped walnuts, but that’s optional. Personally, I love the taste of walnuts, cinnamon and apples together.
Bake in a 350F oven for approximately 40 minutes or until the apple mixture is bubbling and the topping has browned. Let cool on cookie sheet.
Serve warm or at room temperature with ice cream, whipped cream or on their own.
These are going to make an awesome, rustic fall addition to the sweets table. But they are perfect for a weeknight dessert too. Even tucked into a lunchbox. That’s the cool thing about making food in mason jars – they are so versatile.