November has arrived! It’s been pleasantly cool here in Texas and I’ve been in the mood to do some Fall baking, so I decided to put together an Apple Crumble. This is one of my go-to recipes because it’s so quick and simple, it really has to be one of the easiest things that you can bake from scratch. This time I did things a little bit differently and I baked these apple crumbles in mason jars…
I sort of have a thing for making single-serving desserts in mason jars (you can check out my Mason Jar Cheesecakes here). I love mason jar desserts because they are conveniently pre-portioned, they’re baked and served in the same dish, and you can just pop the lids on for easy refrigeration (or freezing!). Plus, they’re pretty cute. I use half pint mason jars, you can find them here.
Bonus: this recipe is allergen free, so it’s particularly perfect for holiday gatherings and anyone avoiding gluten, dairy, or nuts.
Mini Mason Jar Apple Crumbles (GF + DF) 6 jars/servings
- 4 tbsp earth balance spread (melted)
- 1/2 cup brown sugar
- 3/4 cup old-fashioned oats*
- 1/4 cup rice flour
- 1/2 tsp cinnamon
- 4-5 apples** (peeled, cored, and cut into small squares)
- 1 tbsp fresh lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Preheat oven to 350°. Place 6 jars onto a baking sheet, so that you can easily transfer them into and out of the oven.
- In a medium bowl, combine and mix crumble topping ingredients.
- In a separate bowl, combine and mix apple filling ingredients. Take several tablespoons of the crumble topping and mix it into the apple filling (a little Joy the Baker trick – this helps the apple juices thicken).
- Use apple filling to fill jars so that they are nearly full (the apples will settle as they cook). Top each jar with crumble mixture.
- Bake for 20-30 minutes, or until apple mixture is bubbly and the topping has lightly browned. Let jars cool before removing them from the baking sheet.
Serve warm. Top jars with a scoop of vanilla ice cream if you’d like! Store leftovers in the refrigerator.
*Not all oats are gluten free (because of factory storage and processing practices). Check the label to make sure that they are certified GF, if this is important to you.
**I like using Fuji or Honeycrisp apples to make this a cinnamon-y sweet dessert. Use Granny Smith apples for a tart twist (especially good if you’ll be serving it with ice cream).