A whole pie or a cake is often a bit much for Bernie and me. He doesn’t have much of a sweet-tooth. Unfortunately, I do. So if I make a pie or cake when we are not expecting company, I will end up eating the whole thing, or it will end up going to waste. Needless to say, I don’t often make a pie or cake for just the two of us. So I was pretty darn happy when I found the recipe for those little single serving sized gems above. Not only are these raspberry crisps really yummy, they are easy to make and, because they can be stored in the freezer, they are a quick homemade treat when needed.
I had read about making pies in a jar, but 1/2 pint jars are really very small. They only hold 4 fluid ounces, and I was certain any pie crust I make would quickly fill the majority of that little jar and leave precious little space for any filling. When I read the Crisp in a Jar recipe on Wendolonia, I knew this was the solution.
I made my raspberry crisps with no changes to her recipe, but I will share a couple of notes:
For the filling I did not add the optional flavorings. I felt that the fresh raspberries really did not need any help.
Since we had such little rain this spring, the wild raspberries on our property didn’t produce a lot of berries, and many of what they did produce dried on the vine. Each day when we took the pups on their mail run, Bernie and I would pick the few ripe raspberries that we found along the way. I froze them and added to them each day. I used those raspberries to make these crisps. The recipe calls for 1 cup of fruit per jar, but I found that 6 cups of frozen fresh raspberries ended up making 10 jars of crisp.
The recipe for the streusel topping made the exact amount needed for my 10 crisps. It was perfect.
I baked the frozen crisp as she recommended – I took the jar out of the freezer and put it on a cookie sheet. After removing the lid, I put it in a COLD oven (do not preheat) and set it on 375 degrees. The recipe says to bake it 30 minutes, and it was certainly done in that amount of time, but I think it could have baked another 5 minutes or so to get the filling a little more bubbly and to brown the crisp a bit more. But this could have been a difference between her oven and mine.
This recipe makes a great tasting, convenient, homemade treat.
I’m pretty sure my freezer is going to contain Crisp in a Jar from here on out. Dewberries will be ripening in the next few weeks. Oh, and I’m really looking forward to apple season……..