Crunch in Jars

Last week I was basically called out on facebook. That is, I had a friend post a recipe on my wall and then pretty much dare me NOT to make it. She even threw in a couple of compliments to up the ante. Oh I made it alright, I made it and then some!
The recipe was for cobbler in jars. A basic cobbler recipe split between canning jars and baked, they looked amazingly divine. Except I don’t care for cobbler with a biscuit topping. So I made mine crunch in a jar instead. Wow. I didn’t actually get to eat one because I wasn’t hungry when they were done baking and then they pretty much disappeared after that. Oh well my hips are probably thanking me anyway.

Crunch in Jars—oven 350 degrees

4-6 cups of chopped fruit I used 4 cups of rhubarb(the last from my freezer!), 1 pear and 1 apple
1/2 -1 cup sugar- use what you need for your personal taste sour to super sweet,
3 TBSP flour, white or whole wheat

1/2 cup butter
1/2 cup sugar
3/4 cup of flour, white or whole wheat
1/2 tsp cinnamon
1/4 cup shelled pecans
1/2 thick rolled oats

lightly grease 3 pint jars and 4 1/2 pint jars
pour your fruit in a big bowl
sprinkle with sugar and flour, toss together
divide evenly between the jars make sure the filling is at least an inch beneath the top of the jars

in a food processor pulse the butter, sugar, flour and cinnamon together, until they form course crumbs
add the pecans and oats, pulse lightly, you don’t really want to chop up the oats just mix them in well
when the crumbs are mixed together divide between the jars
place jars on a baking sheet covered with foil
bake in a 350 degree oven until the top in browned and the rhubarb is bubbly, 35-45 minutes
serve warm or at room temperature
if desired wipe the rim of the jar and place a 2 piece screw lid on
seal them up and keep in the fridge for up to 3 days
these are not shelf stable so don’t try to keep them for any length of time

These would be excellent to whip out for a picnic or family summer party just make sure to reuse the glass jars and lids.

So there you go Jessie, how did I do? Now I want to see YOU make the peanut butter cups from last week. In fact check your facebook wall. Heheheheh yep I called you out to make them.

Peace and Love-
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7 thoughts on “Crunch in Jars”

  1. Thanks for sharing this with Friday Firsts Laura!

    Hmm.. I've never baked in glass jars! Although I did read on a site once that you can put cake batter in them that "bakes" during the hot water bath of canning. Apparently a lot of women use this technique to mail "fresh" baked goods to soldiers so it keeps no matter how long it takes to get to them!


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