The Freshman Cook: Apple Crisp Jars!

It’s beginning to feel a lot like fall! Well, that’s what I hear when I read other blogs. But here in the desert, it is still very hot (98 degrees), and not feeling anything like fall! So, I am pretending, and to pretend I have to make something with apple. Apple Crisp is my all time favorite fall recipe, and this recipe was one I made when I worked in a restaurant in Utah. We served this crisp in a small cast iron skillet. It was so cute, and topped with a scoop of vanilla ice cream, it was a delight for the eyes and the taste buds. I decided to change it up a bit, and I cooked these in small mason jars. They can be refrigerated, heated up in the jar, topped with a scoop of vanilla, and before you know it you are enjoying a taste of fall!

Apple Crisp Jars!

(Serves 4)

2 Granny Smith Apples

1 tablespoon Lemon Juice

1 tablespoon Water

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter

4 8oz Mason Jars

Vegetable Pan Spray

Vanilla Ice Cream 

Cinnamon for sprinkling

Preheat oven to 375 degrees.

Peel and core your apples.

Slice your apples, then cut them into small chunks.

Place apple bites into a bowl, add lemon and water 

and mix, coating apples.

Set aside for just a few minutes.

In a large bowl, mix together the brown sugar, flour, oats,

cinnamon and butter. 

Make sure the butter is cut into small, tiny pieces.

You could grate it, or just chop it. Mix thoroughly

with a spoon until combined and crumbly.

I used 4-8 oz  mason jars. 

Spray with vegetable pan spray, 

then wipe out the excess.

Distribute apples evenly between the 4 jars.

Sprinkle the topping crumble on top of the

apples. Distribute evenly just as we did the apples.

Make sure there is butter on top of each jar.

It cooks better with the butter on top of each jar.

See the jar on the bottom right?

I had to add butter because I didn’t notice there

was none on the top. If that happens, it is not

a problem. Just add a few small pieces so it browns 

when it bakes.

Place the jars on a baking sheet and bake for 30-40 minutes.

Serve warm with a scoop of vanilla ice cream

sprinkled with a taste of cinnamon.


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