Raspberry Crisp in a Jar
June 27th, 2010
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……..
Tags: raspberry crisp, recipe in a jar
June 27th, 2010 at 10:37 am
So THIS is what I’m doing with my rhubarb?
EXCELLENT!
June 27th, 2010 at 12:36 pm
Well, now, isn’t this just the cleverest idea!
Your pictures made my mouth water, Penny!
June 27th, 2010 at 1:35 pm
Okay, so this is the BEST idea. This is one way I can use up some of my pie cherries…..and since Shawn is not a big fruit pie fan, well, I can have these little crisps to pull out of the freezer when I feel like I need a fix.
Thanks for showing us this, Penny!!!!
Now I just need to buy some jars…..:-)
June 27th, 2010 at 5:40 pm
Kat - yes! Rhubarb Crisps would be wonderful!
Farmgirl - I really love this idea. I have BIG plans for crisps in the freezer….
Frugalmom - Cherry Crisps would be so nice to have on hand. And yea, really nice for the person that wants a little fruit pie kinda dessert when the other person doesn’t really care for it
June 27th, 2010 at 6:50 pm
that is a really good idea, thanks penny,
June 27th, 2010 at 6:54 pm
Amazing! I think I might try this with blackberries!!
June 27th, 2010 at 8:48 pm
Hey. Do you think I could do a pumpkin pie crisp, too????? OMG…that sounds so yummy….
What do you think? I mean, I know youre not thinking yummy. I meant more what do you think about it working????
June 27th, 2010 at 9:00 pm
I have learned so much from your web page, thank you! These look delicious and I very much appreciate your efforts in posting ideas for us.
Can’t wait to try these.
June 28th, 2010 at 3:58 am
Blimey this are brilliant………. couldnt really do them in those bought little screw top jars here cos they are to expensive to buy, but I suppose small jam jars would suffice, except wouldnt they smash in the oven?
x
June 28th, 2010 at 3:58 am
this are is retard type for these are lol
x
June 28th, 2010 at 8:20 am
I love this idea… I’ll be making peach-cobbler-in-a-jar this week. Thanks, Penny!
June 28th, 2010 at 9:02 am
Frugalmom - I wonder if you just made sure the pumpkin meat was well strained before you used it if it wouldn’t be watery when it thawed? Might be worth trying!
Marmy - yea, I’d worry about most store bought jam jars bursting going from freezer to oven and the high heat. You know what would probably work though……. I bet if you made them in large cup cake tins, froze them, popped them out and put them in a storage container in the freezer they’d work just fine. You could either cook them in the cup cake tin, or maybe even in a small pan. What do you think?
June 28th, 2010 at 11:17 am
Holy cats, that would never have occurred to me. Any trouble with spillage/overflow in the oven?
June 28th, 2010 at 12:05 pm
CeeCee - No. But it didn’t really get piping hot. I’ll cook the others 5 - 10 minutes longer. But you bake the jar on a cookie sheet in the oven, so if it did overflow, it would just be on the cookie sheet.
June 28th, 2010 at 1:36 pm
This sounds so yummy and easy… I’m envisioning some apple crisp in a jar later this year!!
June 29th, 2010 at 11:52 am
OMG, thank you for this link. I ended up making 13 raspberry crisps, 8 strawberry walnut crisps, and 13 strawberry rhubarb crisps yesterday.
We cooked the first two on the bbq which worked out just perfectly, though we left them on a little to long. Served them with vanilla icecream.
June 29th, 2010 at 11:57 am
Wow, Penny this so great! I like the idea with the muffin tins! Can’t wait to try another of your neat finds! Love Ya!
July 1st, 2010 at 3:42 am
Oh YUM!
July 2nd, 2010 at 2:51 pm
Penny, how did I miss seeing this Facebook??? Don’t you still post your new blog entries onto your FB wall?
Glad I wandered over to your site today and took a peek. These look absolutely yummy and so easy. I can’t wait to try them out. Now, I just have to find some of those tiny little jars…
July 10th, 2010 at 3:45 pm
Found you on Networked Blogs - thanks so much for this recipe! I have fifty pounds of berries that are just waiting for me to find a good use - I think I just found it.