Wednesday, October 3, 2012

Apple Crisp Jars!

It's beginning to feel a lot like fall! Well, that's what I hear when I read other blogs. But here in the desert, it is still very hot (98 degrees), and not feeling anything like fall! So, I am pretending, and to pretend I have to make something with apple. Apple Crisp is my all time favorite fall recipe, and this recipe was one I made when I worked in a restaurant in Utah. We served this crisp in a small cast iron skillet. It was so cute, and topped with a scoop of vanilla ice cream, it was a delight for the eyes and the taste buds. I decided to change it up a bit, and I cooked these in small mason jars. They can be refrigerated, heated up in the jar, topped with a scoop of vanilla, and before you know it you are enjoying a taste of fall!
Apple Crisp Jars!
(Serves 4)
2 Granny Smith Apples
1 tablespoon Lemon Juice
1 tablespoon Water
1/3 cup firmly packed Brown Sugar
1/2 cup Flour
1/4 cup Rolled Oats
3/4 teaspoon Cinnamon
4 tablespoon cold chopped Butter
4 8oz Mason Jars
Vegetable Pan Spray
Vanilla Ice Cream 
Cinnamon for sprinkling

Preheat oven to 375 degrees.
Peel and core your apples.
Slice your apples, then cut them into small chunks.
Place apple bites into a bowl, add lemon and water 
and mix, coating apples.
Set aside for just a few minutes.
In a large bowl, mix together the brown sugar, flour, oats,
cinnamon and butter. 
Make sure the butter is cut into small, tiny pieces.
You could grate it, or just chop it. Mix thoroughly
with a spoon until combined and crumbly.
I used 4-8 oz  mason jars. 
Spray with vegetable pan spray, 
then wipe out the excess.
Distribute apples evenly between the 4 jars.
Sprinkle the topping crumble on top of the
apples. Distribute evenly just as we did the apples.
Make sure there is butter on top of each jar.
It cooks better with the butter on top of each jar.
See the jar on the bottom right?
I had to add butter because I didn't notice there
was none on the top. If that happens, it is not
a problem. Just add a few small pieces so it browns 
when it bakes.

Place the jars on a baking sheet and bake for 30-40 minutes.
Serve warm with a scoop of vanilla ice cream
sprinkled with a taste of cinnamon.

Enjoy!

Thanks for joining me today!

Here's where we are:
Iron Chef Mom
Full Plate Thursday 



4 comments:

  1. that looks amazing in the jars :)

    ReplyDelete
  2. Hi Teri,
    What a precious presentation for your Apple Crisp. These look like a perfect dessert for fall. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. What a cute presentation for apple crisp! They look delicious too! Thanks so much for entering it in the Iron Chef Mom Link up/Contest last week! We can't wait to see what chocolate recipes you have this week to share! Hope to see you again this week! :)
    Mackenzie from the Iron Chef Mom Team :)

    ReplyDelete
  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ReplyDelete