Mason jar apple blueberry crumble recipe
/This is a perfect fall recipe with crisp apples and cinnamon. It bakes and serves well in small wide mouth mason jars. It can also be prepared in a 9x13 inch buttered glass dish if you don’t have a massive collection of mason jars like I do!
12 Servings | Prep Time: 20 Minutes | Total Time: 1 Hour 30 Minutes
INGREDIENTS
FILLING
6 large apples, peeled and diced (such as granny smith, gala or cortland)
1 cup frozen blueberries
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons sugar
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Pinch of salt
CRUMBLE
½ cup flour
¾ cup oats
2 tablespoons brown sugar
2 tablespoons sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter, cut into cubes
Pinch of salt
Melted butter – for baking dish or mason jars
DIRECTIONS
- Brush mason jars or baking dish with melted butter.
- Preheat oven to 350 degrees.
- In a large bowl, combine the filling ingredients and set aside.
- In a medium bowl, stir together flour, oats, brown sugar, sugar, cinnamon and salt. Add in cubed butter.
- Using two forks or your hands, mix butter together with dry ingredients until the butter is well incorporated and has a sandy texture.
- Spoon filling into buttered mason jars (or baking dish) until ¾ full. Add approximately 3 tablespoons of crumble topping to each mason jar.
- Bake in a 350-degree oven for 20-30 minutes or until filling is bubbly and crumble topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.