A quick dessert becomes a reality when you have crisp topping in a jar in the cupboard. Preparing this beforehand makes a hasty dessert seem like a well-planned endeavor. If you have a quart of canned pie filling (check out our apple pie filling) it becomes a particularly convenient addition to your meal.
Having a large family makes me (Marie) an avid collector of time-saving techniques. The homemade mixes in a jar have been one of my favorite ideas.
I have loved eating crisp deserts since I was little. It didn’t matter what kind of fruit was in it. Once it is cooked you have the warm, bubbly sweetness of the fruit and the fabulous crunch of the crisp topping. Really any fruit that can be made into a pie can go in a crisp. Some of my favorites are Apple, blackberry, strawberry/rhubarb, peach, and cherry.
Mason Jar Crisp Topping
1 cup rolled oats
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup sugar
2/3 cup brown sugar
1/2 cup melted butter
Making the Mix
For the mix, you just layer the dry ingredients in the mason jar and store it in the cupboard for up to 3 months. This can be a really great gift, especially if you pair it with a quart of canned fruit.
Making the Crisp
When you are ready to make the crisp, it comes together fast. All you have to do is combine the contents from the mason jar and melted butter. You want to mix it until it is crumbly and well coated with the butter. In a 9 x 9 pan place one quart of pie filling or 4 cups of other desired fruit. Sprinkle the crisp mixture evenly over the fruit layer. Then you just bake it at 350 degrees for 30-45 minutes or until bubbly and browned on the top. Vanilla ice cream or whipped cream are popular additions at my house but it is very good without it too.