Name: Strawberry Crumble in a Jar
Ingredients: Fresh Strawberries (4 cups, about 2 lbs): Hulled and sliced or quartered if large. The star of the show, providing a sweet-tart, juicy base.; Granulated Sugar (1/4 cup, adjustable to strawberry sweetness): To sweeten the strawberries and help them release their juices.; Cornstarch (1 tablespoon): A crucial ingredient to thicken the strawberry juices, preventing a runny filling.; Lemon Juice (1 tablespoon): Freshly squeezed is best; it brightens the strawberry flavor and balances the sweetness.; Vanilla Extract (1/2 teaspoon): Adds a warm, aromatic depth to the fruit filling.; All-Purpose Flour (3/4 cup): Forms the structural base of the crumble.; Rolled Oats (3/4 cup): Old-fashioned rolled oats (not instant) provide a lovely chewy texture and nutty flavor.; Light Brown Sugar (1/2 cup, packed): Adds moisture, a molasses-like sweetness, and helps the crumble brown beautifully.; Ground Cinnamon (1/2 teaspoon): A classic warm spice that pairs wonderfully with strawberries and oats.; Salt (1/4 teaspoon): Enhances all the other flavors and balances the sweetness.; Unsalted Butter (1/2 cup, cold and cubed): The key to a tender, crumbly topping. Keeping it cold creates little pockets that melt during baking, resulting in a perfect texture.

Ingredients

Here’s what you’ll need to create these individual portions of deliciousness:

For the Strawberry Filling:

Fresh Strawberries (4 cups, about 2 lbs): Hulled and sliced or quartered if large. The star of the show, providing a sweet-tart, juicy base.
Granulated Sugar (1/4 cup, adjustable to strawberry sweetness): To sweeten the strawberries and help them release their juices.
Cornstarch (1 tablespoon): A crucial ingredient to thicken the strawberry juices, preventing a runny filling.
Lemon Juice (1 tablespoon): Freshly squeezed is best; it brightens the strawberry flavor and balances the sweetness.
Vanilla Extract (1/2 teaspoon): Adds a warm, aromatic depth to the fruit filling.

For the Crumble Topping:

All-Purpose Flour (3/4 cup): Forms the structural base of the crumble.
Rolled Oats (3/4 cup): Old-fashioned rolled oats (not instant) provide a lovely chewy texture and nutty flavor.
Light Brown Sugar (1/2 cup, packed): Adds moisture, a molasses-like sweetness, and helps the crumble brown beautifully.
Ground Cinnamon (1/2 teaspoon): A classic warm spice that pairs wonderfully with strawberries and oats.
Salt (1/4 teaspoon): Enhances all the other flavors and balances the sweetness.
Unsalted Butter (1/2 cup, cold and cubed): The key to a tender, crumbly topping. Keeping it cold creates little pockets that melt during baking, resulting in a perfect texture.

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Instructions

Follow these simple steps to create your individual strawberry crumbles:

Preheat and Prepare Jars: Preheat your oven to 375°F (190°C). Gather 6-8 small (8-ounce or half-pint) heatproof canning jars (like Mason jars). Ensure they are clean and dry. You don’t need to grease them.
Prepare the Strawberry Filling: In a large bowl, gently combine the hulled and sliced/quartered strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the strawberries are evenly coated. Let the mixture sit for about 10-15 minutes to allow the strawberries to macerate and release some of their juices, which will help the cornstarch dissolve.
Make the Crumble Topping: In a separate medium bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and salt.
Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix; a few larger butter pieces are good for texture.
Assemble the Jars: Divide the strawberry filling evenly among the prepared jars, filling each about halfway to two-thirds full. Be mindful not to overfill, as the fruit will bubble up during baking.
Top with Crumble: Generously sprinkle the crumble topping evenly over the strawberry filling in each jar. You want a good, thick layer of topping for that perfect crunch.
Bake: Carefully place the jars on a baking sheet (this catches any potential drips and makes them easier to transfer). Bake in the preheated oven for 25-35 minutes, or until the strawberry filling is bubbly around the edges and the crumble topping is golden brown and crisp. The exact baking time will depend on the size of your jars and your oven.
Cool Slightly: Once baked, carefully remove the baking sheet from the oven. The jars will be very hot. Let the strawberry crumbles cool in the jars for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents burnt tongues! They are delicious served warm.

Nutrition

Serving Size: one normal portion
Calories: 450