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

1. Brush mason jars or baking dish with melted butter.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine the filling ingredients and set aside.
4. In a medium bowl, stir together flour, oats, brown sugar, sugar, cinnamon and salt. Add in cubed butter.
5. Using two forks or your hands, mix butter together with dry ingredients until the butter is well incorporated and has a sandy texture.
6. Spoon filling into buttered mason jars (or baking dish) until ¾ full. Add approximately 3 tablespoons of crumble topping to each mason jar.
7. Bake in a 350-degree oven for 20-30 minutes or until filling is bubbly and crumble topping is golden brown.
8. Serve warm with a scoop of vanilla ice cream.