16 In Desserts

Honey Almond Apple Crisps in Jars

Dear readers — thank you. It’s been a joy to hear all your comments on our fair trade giveaway, and hear about your support for fair trade.

And just as much fun to hear your sweet comments on our cookbook. It was truly heartwarming to read through the comments over at Pinch of Yum, where Lindsay is giving away 3 of the cookbooks! Make sure to check out her Green Mango Cafe Cookbook Giveaway. (And, Lindsay was kind enough to contribute a few photos and recipe testing to the cookbook — just days before she left for the Phillipines, where she is currently teaching in an orphanage! Amazing? Yes.)

All that to say, we feel extraordinarily blessed to have readers like you — no joke. We wish we could talk to each one of you in person — thank you for reading, and ask you about what kind of recipes and posts you enjoy. But for now, we’ll just have to keep guessing :) And since we love healthy desserts, we’re hoping you enjoy them as well!

We based this recipe on this rhubarb crumble recipe that we loved eating this spring. We substituted apples for rhubarb and strawberries, but kept the fresh ginger, which adds a delicious twist. The recipe has no refined sugar – just honey, our favorite natural sweetener. And, it’s pretty easy to put together!

As the weather starts to become cooler (at least in our part of the world!), we’re loving this as a comforting dessert.

Enjoy!

Honey Almond Apple Crisps in Jars
 
by:
Serves: 4
What You Need
  • 4 apples (around 4½ cups)
  • 1 tablespoon fresh ginger (minced)
  • ½ teaspoon cinnamon
  • ½ tablespoon balsamic vinegar
  • ⅓ cup honey
  • ¾ cup oats
  • ¼ cup slivered almonds
  • ⅓ cup whole wheat flour
  • ⅛ teaspoon kosher salt
  • ¼ cup honey
  • 2 tablespoons butter, melted or very soft
  • 4 half-pint canning jars
What To Do
  1. Preheat oven to 375°F.
  2. Peel, core, and slice 4 apples into small pieces. Peel the ginger and mince or grate 1 tablespoon. In a large saute pan, mix together the apples, ginger, ½ teaspoon cinnamon and a pinch of kosher salt. Stir in ½ tablespoon balsamic vinegar and ⅓ cup honey. Saute until softened, about 15 minutes.
  3. Meanwhile, in a medium bowl, combine ¾ cup oats, ¼ cup slivered almonds, ⅓ cup whole wheat flour, ⅛ teaspoon kosher salt, ¼ cup honey, and 2 tablespoons softened butter.
  4. Divide the fruit mixture into 4 half-pint canning jars or ramekins. Spread the crumble over each jar, pressing down on the crumbs to ensure that none are above the mouth of the jar.
  5. Place the jars on a baking sheet and bake 15 minutes until top is brown. Cool for 10 minutes and enjoy.
Notes
Using fresh ginger root gives the recipe a delicious complexity; you can omit it if necessary, but it will miss some of the flair. Note that ground dried ginger does not substitute for fresh ginger.
Also note that any small dish or ramekin works for baking instead of using canning jars.

 

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16 Comments

  • Reply
    Courtney Jones
    October 9, 2012 at 11:55 pm

    Yum! I cannot think of anything better to enjoy this fall season. Delicious!

  • Reply
    Loretta E
    October 10, 2012 at 3:54 pm

    I’m loving the use of ginger! What a great recipe!

  • Reply
    Christy@SweetandSavoring
    October 10, 2012 at 5:19 pm

    This recipe sounds perfectly autumnal and delicious. Must locate three more small jars!

  • Reply
    Annie
    October 10, 2012 at 8:27 pm

    I have been lucky enough to eat the fruits of this recipe….all i can say is YUM!

  • Reply
    Pragni
    October 11, 2012 at 5:26 pm

    Oooh this looks so good! I m so glad Google currents stumbled me onto your site! Any chance I can make this in a normal pyrex rectangular plan?

    • Reply
      Alex
      October 11, 2012 at 5:40 pm

      Welcome! This should work fine as a regular rectangular crisp — just keep an eye on it in case the baking time is any shorter :)

    • Reply
      Sonja
      October 11, 2012 at 5:51 pm

      Hi Pragni! Thanks for stopping by. The recipe above only makes 4 small ball jars worth, so it wouldn’t come near to filling a large baking dish. I would recommend using a square baking dish for this one, and doubling the quantity above. Let us know if it works out — we haven’t tested it!

      • Reply
        Pragni
        October 31, 2012 at 1:50 pm

        Hey Alex and Sonja..

        So I doubled this recipe and made it in a glass pyrex pan and it turned out beautiful. You can take a look at the pictures here – http://leacocks.com/FeaturesBlog/2012/10/honey-almond-apple-crisp/

        My husband could NOT stop eating this! Thanks a ton!

        • Reply
          Sonja
          October 31, 2012 at 10:45 pm

          Pragni — Oh wonderful, we’re so glad to hear that this worked out! We will definitely be trying this out in the future :) Thanks for letting us know!

  • Reply
    Brenda Weaver
    October 12, 2012 at 10:27 pm

    I found these via foodgawker. I just had to let you know that I made these last evening and I love them!! I not only love that they’re sweetened with honey instead of gobs of sugar, but they’re so fun to eat right out of the jars! I’ll be making these again! Thanks so much for the great recipe!

    • Reply
      Sonja
      October 14, 2012 at 7:56 pm

      Oh, so glad they were a success! Glad you enjoyed the honey sweetness as well :) And good to know about the ground ginger — thanks for letting us know!

  • Reply
    Brenda Weaver
    October 12, 2012 at 10:29 pm

    oh, and I forgot to say that I used dry ginger in my recipe, only about 1/2 teaspoon, and it turned out great anyway.

  • Reply
    Maureen Witmer
    October 15, 2012 at 8:53 pm

    This look delicious! If you’re ever bringing a meal to someone in need (new baby, illness, etc) this would be a great dessert option- they look super transportable and super yummy! Love your site!

  • Reply
    Nate
    October 19, 2012 at 1:10 pm

    We featured this recipe in our weekly Food Trend blog post.
    Thanks for the great recipe!

  • Reply
    Krystle
    September 22, 2015 at 12:59 pm

    any idea how well these would freeze?

    • Reply
      Sonja
      September 22, 2015 at 2:29 pm

      Krystle – I believe these would freeze well! Just make sure to let them cool all the way before freezing, and tightly screw on the tops.

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