Strawberry-Raspberry Crisp in a Jar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Filling:2 cups chopped fresh Strawberries 2 cups sliced fresh Raspberries 6 tsp Splenda No Calorie Sweetener 6 tsp Granulated Sugar 3 Tbsp Cornstarch 1/2 tsp Lemon zest 1 Tbsp. freshly squeezed Lemon Juice 1/4 tsp Vanilla Extract Crisp:1/3 cup slivered almonds (finely chopped)1/4 cup Carbquik (or other low-carb) Baking Mix 1/4 cup packed Brown Sugar Blend (like Splenda) 1/8 tsp fine Salt substitute 3 Tbsp Light Butter Spread (Like Smart Balance)-divided into 6 pieces
Heat the oven to 375 degrees & put the rack in center of the oven. Wash & completely grease the inside of 2 pint, wide-mouth Mason jars. Line a baking sheet or pan with foil or parchment paper & set aside.
Combine the chopped strawberries & raspberries with the white sugar, cornstarch, lemon (& zest), and vanilla in a large bowl. Toss the berries to coat them and set aside.
Whisk the almonds, baking mix, brown sugar, & salt in a large bowl until combined. Using your hands, blend the butter pieces into the dry ingredients until you can form mixture into a ball (about 2 minutes). Divide the ball in half & form each half into a round patty to fit on top of the fruit mixture.
Stir the berry mixture to redistribute the juices, then put half the mixture in each of the 2 jars. Top the fruit mixture with the crisp patty and gently press to compact the berries.
Evenly space the jars in the pan/baking sheet and bake until the topping is dark golden brown & crispy & liquid around jar edges is bubbling (about 30 minutes).
When done, remove the jars from the oven & let them cool on a rack for at least 30 minutes. The dessert can be served at this point or let them continue to cool to room temperature, put the lids on the jars, and store in the refrigerator for up to 4 or 5 days.
Serving Size: Recipe fills 2 pint size (16oz), wide-mouth Mason jars. Serving size is 1/2 of 1 jar's contents.
Combine the chopped strawberries & raspberries with the white sugar, cornstarch, lemon (& zest), and vanilla in a large bowl. Toss the berries to coat them and set aside.
Whisk the almonds, baking mix, brown sugar, & salt in a large bowl until combined. Using your hands, blend the butter pieces into the dry ingredients until you can form mixture into a ball (about 2 minutes). Divide the ball in half & form each half into a round patty to fit on top of the fruit mixture.
Stir the berry mixture to redistribute the juices, then put half the mixture in each of the 2 jars. Top the fruit mixture with the crisp patty and gently press to compact the berries.
Evenly space the jars in the pan/baking sheet and bake until the topping is dark golden brown & crispy & liquid around jar edges is bubbling (about 30 minutes).
When done, remove the jars from the oven & let them cool on a rack for at least 30 minutes. The dessert can be served at this point or let them continue to cool to room temperature, put the lids on the jars, and store in the refrigerator for up to 4 or 5 days.
Serving Size: Recipe fills 2 pint size (16oz), wide-mouth Mason jars. Serving size is 1/2 of 1 jar's contents.
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 106.4 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 10.8 g
- Protein: 4.9 g
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