Blackberry Crisp in a Jar

I've had this recipe pinned on my Pinterest board for a long time and I am so glad that I finally made it. I didn't have the right size mason jars for this recipe, I recommend using half-pint jars if you'd like to have a great presentation.

Recipe from This Gal Cooks

-5 cups fresh blackberries, rinsed
-3 tablespoons corn starch
-1/2 cup granulated sugar 

-1/2 cup all purpose flour
-1/2 cup brown sugar
-1/4 cup granulated sugar
-1/4 teaspoon salt
-1/2 cup rolled oats
-6 tablespoons butter
-1/4 teaspoon cinnamon
-1/4 teaspoon salt

Add the blackberries, sugar and cornstarch to a large pot. Over medium heat, mash the blackberries while cooking until the mixture has thickened and is bubbly. At that point, remove the filling from the heat and set aside.

Combine all of the ingredients for the topping and cut in the butter until the mixture resembles crumbs. You will want to use cold butter for this.

If using half pint mason jars: Fill four jars 1/3 full with the blackberry mixture. Add a layer of the crumb mixture. Then add more berries up to the almost the rim of the jar, then add the remaining topping to each jar.

If using pint mason jars like I did: Add 1/4 of the mixture to the bottom of two jars, add 1/4 of the crumble. Repeat once in order to fill the jars almost half way.

You'll want to put the jars on a baking sheet and then bake at 350 for 20 minutes. Let sit for at least 30 minutes before serving. The jars will be hot!

This dessert had everything that you could possibly want in a dessert, especially because it was not overly sweet. The blackberries brought a nice tangy element, the cinnamon really added a depth of flavor. I cannot wait to recreate this with other fruits. Dave and I were both very happy with how this one turned out. 


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