Fruit Crisp – In a Jar!
Summer has arrived in Seattle! Literally … and figuratively in the form of an abundance of fresh produce. I feel like it’s the dawn of an entirely new culinary season. The colors, the smells, the tastes – all so exuberant and refreshing. Can you tell I’m excited?
I’m especially thrilled about the fruit. Everything seems plump and sugary and, well, genuine. No depending on frozen berries or boring apples (nothing personal – they saw me through winter). No more rock-hard peaches that cost a gazillion dollars a pound.
It’s hard to imagine anything better than enjoying it in its natural state. Apricots pried fresh off the pit. Strawberries and blueberries so sweet they’re better than candy. So when I tried a brand new, ingenious preparation of fruit – I was instantly infatuated. Individual fruit crisps – made in cute little canning jars. Kept in the freezer only to be whisked out at a moment’s notice for an instant, homemade dessert. Brilliant!
I’m afraid I cannot take credit for the idea. My dear friend Sonya (a jarring genius) turned me onto a wonderful blog called Wendolonia where a lovely woman named Wendy concocts everything from craft projects to homemade bento boxes. A cunningly creative individual that Wendy. Her post titled “Crisp in a Jar” is what provoked my new found love of these little delights. And she kindly agreed to let me share her recipe.
Step-by-step instructions are featured below. But in a nutshell, you can choose any kind of fruit you like, toss it about with some sugar and flour, pack it into a petite canning jar and cover it with a topping of oats and sugar and cinnamon and a few other simple ingredients. Then screw on the top, place it in the freezer and store for the entire summer. Subsequently, whenever you’re in the mood for a little treat – break it out, toss it into the oven and just over 30 minutes later – voila! Instant deliciousness.
One of my favorite things about these gems … you can use almost any kind of fruit. I concocted a number of tasty combinations including blueberry/nectarine with a dash of nutmeg, strawberry/rhubarb laced with cinnamon and apricot with a hit of candied ginger.
But the best part – they make the sweetest gifts. I froze a few last night and delivered them to a friend this morning. She was thrilled! Just think about having them on hand to bring to a sick friend. What could be better?
So … I am smitten. I can’t wait to have a dinner party and pop these individual crisps into the oven as the night unfolds and then … ta-da! A platter laden with a variety of jewel-toned desserts, molten inside and crisp on top – emitting the enticing scent of cinnamon and the inescapable allure of bubbling fruit. I think I need to head to the freezer right now – a fruit crisp is calling.
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Crisp in a Jar
Canning jars come in a number of shapes and sizes and are available at grocery stores and hardware stores in every neighborhood. Wide-mouth half pints are really your best bet – wide enough to fill easily and just the right size for an individual serving.
The Fruit Filling
- Fresh or frozen fruit — about 1 cup of fruit per jar
- 1 tablespoon of white or brown sugar per cup of fruit
- 1 tablespoon of flour per cup of fruit — a little more for frozen fruit or extra juicy fruit like berries
- flavorings such as vanilla extract, nutmeg or cinnamon (optional)
If possible, I would recommend making at least 8-9 jars at a time – necessitating 8-9 cups of chopped fruit along with the appropriate amount of sugar, flour and flavorings outlined above. This way – you’ll be able to use half the crisp topping (recipe below) and freeze the other half. Otherwise, you get into using a half a stick of butter and what’s the point, really … when you can make a bunch and give them away or freeze them for handy, delicious desserts?
Fruit filling instructions:
- If you’re using frozen fruit, give it a rinse to thaw it a bit and let it sit to drain for a few minutes. This will get rid of some of the excess juice.
- If you’re using fresh fruit, peel as appropriate (i.e. apples, pears, etc.) and chop it into bite-sized pieces.
- Mix in flour and sugar. For super juicy fruit – use a ratio of 1 1/2 tablespoons of flour for each cup of fruit, rather than 1 tablespoon to 1 cup.
- If you want to use extra flavorings, mix it in at the end. (I used about 1/2 teaspoon of cinnamon with the rhubarb/strawberry combo, a pinch of nutmeg with the blueberry/nectarine and a tablespoon of finely chopped candied ginger with the apricot).
- Fill the jars up to the line just below the screw rings. This will give you plenty of space for the topping.
The Crisp Topping
- 1 cup brown sugar
- 1 cup old-fashioned oats
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
This will make a ton of topping – enough for 16-18 jars. If you’re only making a few jars of crisp, you can put the extra in a ziploc bag and freeze it for another batch or you can just make half as much.
Crisp Topping Instructions:
Mix all the dry ingredients together.
Cut the butter up into little cubes. I like to freeze mine before cutting up.
Cut the butter into the dry ingredients with a pastry blender. I ended up using my cuisinart after mixing everything together to get it to the right consistency – which looks like pebbled sand.
Take a hand full of the topping and press it evenly onto the top of the fruit. The original recipe estimated about 1/3 cup of topping per jar – but I used a bit less out of fear of packing it down too much. She obviously had excellent results with her recipe and it is no doubt perfect. I’m just a little timid because a fruit crisp explosion in the oven is that last thing I want. Once all the jars are done, put on the lid and pop it into the freezer. They should keep for three or more months.
When you’re ready to bake one (or more) of the crisps, pull it out of the freezer, remove the lid, allow to thaw for about 10 minutes, stick it on a baking sheet and put it in the (cold) oven. Set the oven to 375 degrees and bake for 35-45 minutes. The filling will be bubbling and the topping turning brown. Allow to cool for a few minutes before serving. And enjoy! It’s virtually impossible not to.