Photo: Massimo Adami
Strawberry-Blueberry Crisp Baked in a Jar Recipe
12 ingredients
1 hr 20 min
4 servings
openrecipes
This recipe for strawberries and blueberries covered with a crunchy almond topping bakes right in its own single-serving jar and makes a fun picnic dessert.
Estimated Nutrition (whole recipe, rough)
770
Calories
16g
Protein
14g
Fat
145g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups fresh blueberries (about 11 ounces)
- 2 cups fresh strawberries , washed, hulled, and quartered (about 11 ounces)
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon vanilla extract
- 1/3 cup slivered almonds (about 1 1/2 ounces), finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1/8 teaspoon fine salt
- 3 tablespoons cold unsalted butter , cut into 6 pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes