Try this Blackberry Crisp in a Jar recipe
- Carbohydrate 111.800106663727 g
- Cholesterol 5.60625 mg
- Fat 3.92576700103291 g
- Fiber 11.9138718332858 g
- Protein 6.41162434322918 g
- Saturated Fat 1.41588619557722 g
- Serving Size 1 1 Serving (298g)
- Sodium 29.5646297360595 mg
- Sugar 99.8862348304408 g
- Trans Fat 0.751654071257661 g
- Calories 485 calories
Step-by-step
- Combine the blackberries, ½ C granulated sugar and cornstarch in large pot over medium heat. Mash the blackberries as they are cooking. Cook until the mixture has thickened and is bubbly. Remove from heat and set aside.
- Combine the all purpose flour, brown sugar, ¼ C granulated sugar, oats, cinnamon and salt. Cut in the vegan butter until the mixture resembles crumbs.
- Fill 4 half pint mason jars â…“ full with the blackberry mixture. Add a layer of the crumb mixture. Then add more berries up to the beginning of the rim of the jar. Add the remaining topping to each jar.
- Place the jars on a baking sheet.
- Bake at 350 for 20-25 minutes or until the blackberry mixture is bubbly and the crumb topping is golden.
- Allow to cool for at least 30 minutes before serving. They will be VERY hot.
Cornstarch performs the heaviest lifting in this dessert by trapping released fruit juices within a rigid molecular matrix. Heating blackberry polysaccharides alongside this thickening agent causes starch granules to swell and burst at approximately 203 degrees Fahrenheit, transforming runny berry liquid into a cohesive gel. Mashing the fruit beforehand ruptures cell walls, releasing endogenous pectin that assists the starch in achieving structural set.
Portioning individual servings into glass mason jars allows for exceptional make-ahead flexibility and controlled storage. Assembled unbaked jars tolerate freezing for up to two months when sealed tightly, though glass thermal shock requires placing cold jars onto a room-temperature baking sheet before transferring them directly into a preheated 350-degree oven.
Baking individual portions inside thermal-conductive glass alters heat transfer compared to metal pans, requiring 20 to 25 minutes for the oat-and-flour topping to achieve golden color and crispness. Leaving empty headspace at the top of each jar prevents expanding juices from boiling over the rim during this baking window.
Cooling completed jars for at least 30 minutes permits internal starches to fully retrogradely set while lowering internal temperatures to a safe consumption level. Glass retains thermal energy efficiently, meaning premature tasting guarantees burns from trapped steam beneath the crust.
