Whenever I think of crumble, I get Adele stuck in my head, “Let the skyfall… apple crumble…”
These canning jar crumbles were so incredibly easy and turned out positively delish! I’ll be sure to bring one along with me to school as a tasty sidekick to one of my healthy mason jar salads!
After coming across a bake cakes in a jar video, I decided to try a somewhat healthier version substituting some of the white flour with whole wheat, and the white sugar for brown. Then for the heck of it, because that’s how I roll, I threw in some oats. This switched my experiment from a cake to a crumble,
Of course, mason jars are built to withstand up to 250 °F, and they are meant for contact water baths, not dry heat like in an oven, so there is a possibility of glass cracking. In fact, canning jar manufacturers do not recommend using dry heat methods, saying they were not intended or approved for that purpose. Baking in mason jars is a fun trend right now, but please use caution and check carefully for cracks before consuming – shards of glass are not something you want in your fabulous desserts!
Here’s all you need:
4 1/2 pint jars
oven safe dish
dried beans (to stop jars from sliding)
2.5 cups of fruit
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup rolled oats
1/2 tsp salt
4 tbsp unsalted butter
Preheat oven to 350 °F.
Divide the fruit up between your jars, (I only had 1 pint jars so filled them only half full).
Combine the flours, sugar, oats, and salt in a bowl, then divide evenly between jars.
Lay a clump of butter on top, and place jars in an oven dish, spreading dried beans around jars to hold them in place. Bake for 1 hour, cool completely.
They can be stored in the fridge for up to one week.
Nutrients Per Serving