Wednesday, January 29, 2014

Mini Apple Crisps in Jars


These lovely little jars are filled with sheer yumminess. I don't even want to tell you how fabulous the kitchen smelled when I pulled them still bubbling from the oven. Bliss Crisps. Better name.

I made a test batch before sending these off to a friend with a newborn baby boy. We gobbled up those first four test jars before the sun went down. Maybe even before dinner. Okay. We did.

Funny thing was that when the second helpings were reheated in the microwave a few hours later, they almost seemed too sweet. And if you know me at all, I never say that ANYTHING is too sweet. It's sheer blasphemy in the kitchen of most bakers. You may want to omit the honey if you find the same is true for you. Perhaps the scoop of ice cream sent the sugar rush over the top.

In any case, you are going to LoVe this recipe! It comes together in just a few minutes and can be made ahead and baked as you sit down to dinner for a mouthwatering, warm, lick-the-spoon clean dessert. Not sure how you could lick the jar but where there's a will, there's a way!

Mini Apple Crisps in Jars


Photos show double recipe

Serves 4

(4) 8 oz Mason jars with wide mouth
Pam spray
Grater with small holes
Jellyroll pan of ice
Plastic wrap
Jellyroll pan (reuse the same one from the ice) lined with Silpat , baking parchment or foil

                  3 Fugi apples
                  1 T lemon juice
                  1 T honey
                  1/2 t cornstarch
                  1/2 t salt
                  1/2 t cinnamon

                  1/3 c firmly packed brown sugar
                  1/2 c flour
                  1/4 c Old Fashioned Rolled Oats
                  1 t cinnamon
                  4T grated cold butter

Optional (just kidding – ice cream is never not an option with warm apple crisp)
                  Vanilla ice cream
                  Cinnamon sticks for garnish


1.  Preheat the oven to 375 F. Spray the inside of the jars with non-stick spray and wipe out the excess with a paper towel.

2.  Peel and core apples. Slice and cut into bite sized pieces. Place apple pieces in a bowl. Add lemon juice, honey, cornstarch, salt and cinnamon. Set aside.

3.   Mix the brown sugar, flour, oats and cinnamon together in a medium bowl. Set aside.

4.   Grate the butter onto a sheet of plastic wrap over the pan of ice using the smallest holes on the grater. Place the pan in the refrigerator or freezer if kitchen is too warm.

5.   Distribute the apple mixture evenly between the four jars. Sprinkle the topping on top of the apples and flatten slightly with the palm of your hand. Divide the grated butter into four rough portions and pile on top of the oat mixture being careful that the topping and butter aren’t spilling over the rim. Wipe jar exterior if needed. Do not add the lids.

6.     Line the jellyroll pan previously used for the ice and place the jars on top. Bake for 30-40 minutes covering the jars loosely with foil after 20 minutes to prevent further browning. Serve at once with ice cream and a cinnamon stick garnish if desired.

To make in advance:
Prepare filling, topping and grated butter. Fill jars with apple mixture only. Add lids and refrigerate until assembly time. Add the oat mixture and butter as you sit down to dinner and you can have a fresh warm dessert without all the fuss.

To give as a gift, tie a mini spoon and fork around the lid with bakers twine. Add a small doily (Martha Stewart at Michaels) and tuck the jars in a basket along with reheating instructions.

To reheat:
Remove the lids and set the jars on a cookie sheet in a 350 F oven until topping is crisp but not over brown. The crisps can also be heated in the microwave but the topping will be less crunchy. Use care when handling the hot jars.

If you need more convincing, here's a quick video of them happily bubbling away before they met their demise. Such a short but happy life they led . . .