Who doesn’t love eating out of mason jars? Or drinking for that matter.
I bought a simple glass water jug with a swing-top, and find myself drinking so much more water throughout the day as a result. There’s something majestic about glass.
Spooning fruit crisp out of it feels divine.
Apples are quickly beginning to take over farmer’s markets, with wooden boxes that leave little room for other fruit. This past weekend, however, I managed to snag a few of the lone cartons of raspberries sitting on the table. From my freezer I grabbed some late August peaches, and went to work making this crisp.
I wanted one last taste of summer, baked to perfection.
Crisps are so simple to make, and baking them straight in a jar makes for an equally easy presentation. I love how healthy crisps feel, and how few of the ingredients really need to be measured. This compared to much of the rest of the baking world. A spoonful of cinnamon here, a dash of ginger there. It’s really up to you.
If you can’t find berries (and didn’t save any summer peaches), I’m sure apples would work well here too. Given the jar method, choose a softer apple and slice thinly. This way you ensure you’ll end up with a soft, perfect-for-ice-cream dessert. Adorable, right?
- For the fruit filling:
- -1 1/3 cup peaches, sliced
- -2/3 cup raspberries
- -2 Tbsp. brown sugar
- -2 Tbsp. + 1 tsp. white whole wheat flour
- -1/2 tsp. cinnamon
- -1/4 tsp. ground ginger
- -Dash of nutmeg, optional
- -1/4 tsp. vanilla
- -Dash of salt
- For the Streusel:
- -1/4 cup brown sugar
- -1/4 cup old-fashioned oats
- -3 Tbsp. cup white whole wheat flour
- -2 tbsp. nuts, chopped (I like to do half pecans, half walnuts)
- -Dash of salt
- -1/8 tsp. cinnamon
- -1 1/2 Tbsp. chilled unsalted butter, cut into pieces
- Preheat oven to 375F.
- Combine fruit filling ingredients in a large bowl. Divide between two jars, leaving 1/2-inch of space for the streusel. (You can use more jars if you'd like, just make sure to keep an eye on them in the oven.)
- Combine the streusel ingredients in a separate bowl, using a fork to chop the butter into the dry ingredients. Sprinkle on top of each jar to fill to the top. (You may have a little left over, depending on how wide of a jar you use.)
- Bake 25-35 minutes, or until jar is bubbly and streusel is golden brown. Remove from oven. Let cool at least 15 minutes. Serve.