Mason Jar Apple Crisp

Apple season is just around the corner so that means more yummy apple recipes!  To start the season off properly my first recipe post will be for a mason jar apple crisp.  This mason jar apple crisp recipe is super easy, amazingly quick and is the perfect dessert for a party.

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The mason jar allows the apple crisp to be perfectly portioned and transportable.  Since there is no need for crisp cutting and serving, they can easily be served at parties.  This crisp recipe gives you great apple pie flavor but without all of the pie crust work.

A crisp is usually grouped with other fruit based crumble and cobbler desserts.  All of the desserts are similar in that they include a fruit and a pastry.  The difference between the three is defined by the type of pastry that is used in the dessert.  A crumble uses crumbled up pie crust ingredients as the pastry element.  A cobbler uses biscuit ingredients.  And a crisp uses a crust similar to a crumble pie crust ingredients but also includes the addition of oats.

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This recipe requires the use of mason jars.  Mason jars can typically be found in most grocery stores or they can be ordered online.  Mason jars come in a variety of sizes.  For this recipe I used the 340ml mason jar size.  I have used other mason jar sizes and found there to be no real difference in the way the recipe turns out.  The only real general guideline would be to decrease the baking time for smaller jars and increase the baking time for larger jars.

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Most apple pie, crumble, crisp or cobbler recipes call for the apples to be peeled and diced prior to baking.  I have found for a consistent apple filling using a mandolin slicer works the best.  The apple pieces are uniform which helps them bake up evenly.  This even baking makes for a more harmonious apple texture and flavor.

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The recipe can be adapted to fit certain tastes and dietary needs.  At the bottom of this recipe page you will find a paleo/gluten free/grain free recipe that is adapted from the standard recipe.

Mason Jar Apple Crisp

6 granny smith apples (peeled and sliced using a mandolin slicer)
1.5 tablespoons fresh squeezed lemon
1/2 cup sugar (I prefer raw cane sugar but any sugar will do)
2 tablespoons flour (see above for substitutions)
1/4 teaspoon ground cinnamon
dash of nutmeg

Topping:
1.25 cups flour (see above for substitutions)
1/2 cup rolled oats
1/2 cup brown sugar (I prefer raw brown cane sugar but any sugar will do)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 TBS or 1 1/2 sticks refrigerated butter, Cut into small cubes

Preheat oven to 350 degrees.  In a large bowl, add sliced apples and pour over fresh lemon juice.  Add the sugar, salt, cinnamon, nutmeg and flour to the apples, mix to coat evenly. Carefully spoon the apple mixture into mason jars, filling each to the top.

In a large bowl, add all of the dry crisp ingredients.  Kneed the butter throughout the mixture until it resembles coarse crumbles. Top each Mason jar with the crumple crisp mixture and pack it down nicely to ensure proper baking.

Bake the apple crisp for 30-35 minutes or until the crisp on the top is golden brown.  Remove from the oven and allow the apple crisp to sit for 10 minutes or so to cool.  The apple crisp can be served warm, room temperature or cold.  Ice cream or whipped cream can be added to the top prior to serving.

Mason Jar Apple Crisp – Paleo/Gluten Free/Grain Free 

6 granny smith apples (peeled and sliced using a mandolin slicer)
1.5 tablespoons fresh squeezed lemon
2 tbls maple syrup or 1/4 cup coconut sugar or 2 tbls honey or 1/2 tsp stevia
2 tablespoons coconut flour or almond flour
1/4 teaspoon ground cinnamon
dash of nutmeg

Topping:
1.25 cups coconut flour or almond flour
1/2 cup shredded coconut
1/2 cup brown sugar (I prefer raw brown cane sugar but any sugar will do)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tbls or 1 1/2 sticks refrigerated butter, cut into small cubes or 8 tbls coconut oil

Preheat oven to 350 degrees.  In a large bowl, add sliced apples and pour over fresh lemon juice.  Add the sugar or sugar substitute, salt, cinnamon, nutmeg and “flour” to the apples, mix to coat evenly. Carefully spoon the apple mixture into mason jars, filling each to the top.

In a large bowl, add all of the dry crisp ingredients.  Kneed the butter or coconut oil throughout the mixture until it resembles coarse crumbles. Top each Mason jar with the crumple crisp mixture and pack it down nicely to ensure proper baking.

Bake the apple crisp for 30-35 minutes or until the crisp on the top is golden brown.  Remove from the oven and allow the apple crisp to sit for 10 minutes or so to cool.  The apple crisp can be served warm, room temperature or cold.  Ice cream or whipped cream can be added to the top prior to serving.

 

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