I have a confession to make: I am not a huge fan of berries. GASP! I know…it’s kind of hard for a lot of people to grasp. Truth be told, I like the flavor of berries, but the texture of them freaks me out a bit. Poor Justin – they are pretty much his favorite treat, and he doesn’t get to enjoy them in dessert form at our house very often. I don’t normally make berry pies and berry crisps. We always have a pint or two of fresh berries in the fridge and he gets to throw a handful of them into his ice cream at night or into his cereal in the morning at least!
However, today I am making something special for my oh so wonderful husband: a triple berry crisp in a jar. This is the perfect treat for me to create – it yields two generous servings (of course, you could just double and triple to serve more), so my love is able to have two nights with a berry dessert to enjoy. Have you ever made a dessert in a jar before? I have to admit – the presentation is really cute and fun; I forsee many more desserts served in jars in my future. And if you’re looking for even more inspiration, the crew with Sunday Supper is whipping up recipes of all kinds served up in jars…so much fun!
Making the “crisp” part of the triple berry crisp is probably my favorite part. The crisp I created for this recipe yields a generous amount to distribute between only two jars…so it is likely you’ll have a scoop or two left over in the end. And I added some shredded coconut to my mixture today…because I can’t get enough of it lately. Even though I don’t enjoy berries, I DO enjoy sprinkling the crisp mixture on top of my ice cream with some chocolate chips, so I am not too upset about having some left over from the berry crisps. Just saying. Everyone wins in this scenario.
When it comes to pies and crisps in general, Justin and I do differ on how to serve them. He loves his to be served warm with a scoop of ice cream on top, so it all melts together. Me…I prefer my pie to be served cold if there is going to be a scoop of ice cream on top – I don’t like my ice cream to get runny!
How do you prefer your pie/crisp served? Hot? Cold? Plain? A la mode?
For the crisp:
1/4 cup chopped walnuts
1/2 cup oatmeal
3 tbsp brown sugar
3 tbsp flour
1/2 tsp cinnamon
2 tbsp melted butter
1/4 cup shredded coconut
For the filling:
3 cups assorted berries (I used equal parts blueberries, blackberries, and raspberries)
1 tbsp flour
1/4 cup sugar
1. Preheat your oven to 375° F. Combine all crisp ingredients in a bowl and stir thoroughly until they are all mixed well (entire mixture should be slightly moist throughout). Spread crisp mixture in a thin layer on a nonstick baking sheet or baking sheet lined with parchment paper. Bake for 15 minutes until golden brown, stirring/tossing at about half way through to get color distributed evenly. Remove from oven and set aside to cool.
2. Meanwhile, start working on your pie filling. Combine berries, flour, and sugar in a bowl, tossing gently until the berries are lightly coated with the sugar and flour – they will start to glisten. Distribute pie filling into two oven safe glass jars. Alternately, if you are not sure if your jars are oven safe, pour filling into a pie plate to bake – you can assemble the jars after the filling cooks to be safe. Bake filling at 375° F for 30 minutes. Remove from oven and allow to cool.
3. To assemble the jars, scoop about 1/2 cup (or more) of the crisp mixture on top of each berry filled jar (if you did not cook the berries in the jars, scoop half of the berry mixture into the jar first). Serve as-is, or add a scoop of vanilla ice cream on top. Enjoy!
***Note: if you prefer to not make this dessert in jars, you can simply place the filling and the crisp mixture (don’t bake it first) in a pie plate and bake for about 40 minutes, until the top is golden brown and crispy.
Make sure you check out all of the other dessert recipes in jars from the rest of the Sunday Supper crew!