Mason Jar Cherry Crumbles

Name: Mason Jar Cherry Crumbles
Yield: makes 4 jars
Ingredients: For the Cherry Crumble; 1 lb cherries; juice of 1/2 lemon; 1 tsp cornstarch; 1/2 tsp almond extract; 4 Tbsp old fashioned oats; 8 Tbsp flour; 4 Tbsp packed brown sugar; 4 Tbsp sliced almonds; 4 Tbsp (1/2 stick) unsalted butter, chilled and cut into small pieces; pinch of salt; For the Mason Jar Whipped Cream; Cold heavy cream to fill a pint size mason jar half way (about 1 cup); 1 Tbsp sugar; 1/2 tsp vanilla extract or other flavoring (optional)

Posted on June 30, 2013

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Mason Jar Cherry Crumbles with Mason Jar Whipped Cream ~ these adorable individual desserts are great for summer entertaining because you can prep the jars ahead of time and bake them during dinner. Let your guests shake up their own whipped cream!

My ultimate fantasy is to be able to cook whatever I want without ever having to think about recipes at all. That’s why crisps and crumbles appeal to me so much. You really don’t even technically have to measure out your ingredients, and once you’ve made a few you can just do it by eye. Small variations in the mix don’t matter too much, they all come out good. Customize these Mason Jar Cherry Crumbles for one, two, or a whole crowd.

I threw these mini crumbles together in small, wide mouth mason jars. You can even make them ahead and bake them when you need them. It makes for great portion control, and the cuteness factor counts for something, too.

Any summer fruit will work in these jars, just be sure to chop up the fruit in small pieces so it will fit in properly. I don’t add anything to the fruit but a squeeze of lemon juice, a little cornstarch (for a hint of thickening) and almond extract.

And here’s the perfect topping—mason jar whipped cream—just fill a pint sized jar halfway with heavy cream, screw the cap on tightly, and shake for 5 minutes. You’ll know when it’s done because the ‘sloshing’ noise will stop.

Uncap and enjoy! I like my whipped cream plain., but you can add a bit of sugar and vanilla to the cream in the beginning if you like.

The crumbles bake for about 25 minutes until they’re golden on top and you can see the cherry filling bubbling away down below.

Love cherries? Try my SWEET CHERRY ALMOND BARS…you can use fresh, frozen, or even canned cherries. And after that, you need to make CHERRY LEMONDADE POPSICLES ~ everybody goes crazy for these!

notes ~

Cherry pitters make life a whole lot easier, you can find them here.
I used these mason jars, the size is just right and the wide mouth makes for easy eating.
I made this recipe easily divisible so you can even make one jar at a time, if you want. Multiply it for a crowd.

Mason Jar Cherry Crumbles

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Yield: makes 4 jars

Mason Jar Cherry Crumbles

Ingredients

For the Cherry Crumble

1 lb cherries
juice of 1/2 lemon
1 tsp cornstarch
1/2 tsp almond extract
4 Tbsp old fashioned oats
8 Tbsp flour
4 Tbsp packed brown sugar
4 Tbsp sliced almonds
4 Tbsp (1/2 stick) unsalted butter, chilled and cut into small pieces
pinch of salt

For the Mason Jar Whipped Cream

Cold heavy cream to fill a pint size mason jar half way (about 1 cup)
1 Tbsp sugar
1/2 tsp vanilla extract or other flavoring (optional)

Instructions

For the Cherry Crumble

Set oven to 350F
Pit the cherriesand chop them up into quarters. Put them in a bowl and add the lemon juice, cornstarch and almond extract. Stir to combine and set aside.
Make the crumble topping: Put the oats, flour, sugar and almonds in a small bowl. Add the chilled butter and mix together using your fingertips. You want to incorporate the butter and create a nice chunky crumbly texture. Keep mixing until no more dry flour is evident, and the butter has been thoroughly mixed in.
Spoon the cherries evenly into 4 wide mouth 8 oz mason jars. Sprinkle the topping over each one. Mound the topping over the cherries, it will shrink down as they bake.
Set the jars on a baking sheet and bake for 20-25 minutes until the topping is golden and the cherry filling is bubbling away.
Let the jars cool briefly before serving because they will be hot.
Serve with whipped cream.

For the Mason Jar Whipped Cream

Fill a pint sized mason jar half full with the cold heavy cream.
Add a Tbsp of sugar and 1/2 tsp of flavoring if you want.
Cap the jar tightly and shake for 5 minutes, or until you hear the 'sloshing' sound stop.

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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Sue

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