Fruit Crisp in a Jar

I’ve never been able to manage the awkwardness of bringing a fruit crisp to a party or gathering. Serving always seems like a challenge and usually it all ends in a disaster. I recently stumbled across a great idea that makes the convenience of a fruit crisp even better, serving it in individual mason jars. For this recipe you could easily use fresh fruit, but since we don’t have local fresh fruit yet in Utah, I’m still using my homemade pie fillings. I still have sour cherry and peach and a new batch of tart rhubarb pie filling. So next time you need to bring something to a party, consider this super awesome, easy dessert.

Fruit Crisp in a Jar

  • Servings: 6 half pints
  • Print


  • 32 ounces canned pie filling (cherry, peach, apple, rhubarb, etc.)
  • 6 tablespoons unsalted butter, cut into 1/2-inch chunks
  • 1/2 cup brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Evenly divide the pie filling into 6 half-pint mason jars. You’ll fill each jar about halfway to two-thirds.
  3. Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the crumble ingredients until you have a course, crumbly mixture.
  4. Cover each jar with the topping, dividing evenly.
  5. Bake in the oven for 20 to 25 minutes, until the crumble is golden brown and the fruit is bubbling.
  6. Allow to cool completely.
  7. When you are ready to enjoy, serve with a scoop of ice cream or dollop of whipped cream on top!

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