How to Make Mason Jar Crisp & Crumble Topping [Recipe and Tutorial]

A quick dessert becomes a reality when you have crisp topping in a mason jar in the cupboard. In this video, Marie and Emmaline from Wisdom Preserved teach you how to make mason jar crisp and crumble topping to make the easiest peach, apple, or any other fruit crumble or crisp.

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Preparing this beforehand makes a hasty desert seem like a well-planned endeavor. If you have a quart of canned pie filling check out our apple pie filling it becomes a particularly convenient addition to your meal.

Having a large family makes me (Marie) an avid collector of time-saving techniques. The homemade mixes in a jar have been one of my favorite ideas.

I have loved eating crisp deserts since I was little. It didn't matter what kind of fruit was in it. Once it is cooked you have the warm, bubbly sweetness of the fruit and fabulous crunch of the crisp topping. Really any fruit that can be made into a pie can go in a crisp. Some of my favorites are Apple, blackberry, strawberry/rhubarb, peach, and cherry.

For the mix, you just layer the ingredients in the mason jar and store it in the cupboard for up to 3 months. This can be a really great gift, especially if you pair it with a quart of canned fruit. When you are ready to make the crisp, it comes together fast. All you have to do is combine the contents from the mason jar and melted butter. You want to mix it until it is crumbly and well coated with the butter. In a 9 x 9 pan place one quart of pie filling or 4 cups of other desired fruit. Sprinkle the crisp mixture evenly over the fruit layer. Then you just bake it at 350 degrees for 30-45 minutes or until bubbly and browned on the top. Vanilla ice cream or whip cream are popular additions at my house but it is very good without it too.

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