Triple Berry Crisp in a Jar for #SundaySupper

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!

triple berry crisp in a jar

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!

triple berry crisp in a jar

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.

triple berry crisp in a jar

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?

triple berry crisp in a jar

Triple Berry Crisp in a Jar

*Makes 2 large jars/servings*


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!


  1. says

    This sounds and looks delish! Will have to try it for sure this summer. Also I’m with Justin on how it should be served! Nice and warm!

  2. Diana @EatMoveShine says

    So pretty! Love the different textures and crunch. And one can never go wrong with it all drenched in vanilla ice cream!

  3. says

    Berries are one of my favorite fruits! It’s so nice of you to make this for your husband even though you don’t like them. Love that there’s plenty of extra room in the jars for ice cream.

  4. says

    This looks and sounds delicious. I haven’t made my jar dessert yet but am planning on doing so this week. I had to step out of this weeks SundaySupper with everything I had going on last week!

  5. says

    Katie, you’re a good woman for making these berry crisps this week! These look fantastic, especially with that thick crumble layer on top (admittedly, my favourite part of any crisp) and your photos are gorgeous! With respect to the eating preference, if only we could have the best of both worlds: a hot crisp that doesn’t melt the ice cream. Sigh.

    • Katie says

      Ok, I’m with you on that note! If I could have the pie be warm but not melt the ice cream, that would be awesome! I do love warm pie, but I can’t handle soupy ice cream. Darn!

  6. says

    I totally agree with you on berries! I love the flavors – but the texture. Those seeds! Especially raspberries. I’ve been trying to kind of ease myself into liking them by occasionally buying a box and seeing if that would motivate me to eat them. I’m good with blueberries now…for the most part.

    And, I would eat this berry crisp in a heartbeat. Progress!

    • Katie says

      I’m with you – blueberries are probably the easiest for me! I do like blueberry pancakes and blueberry muffins…but eating them whole just doesn’t work for me! 😉


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