Blackberry Crisp in a Jar

This Blackberry Crisp in a Jar is such a fun recipe that everyone will love. Who can resist fruit crisp?!

Blackberry Crisp in a Jar from #blackberries #fruitcrisp #jarrecipes wm

So do you know my friend Julie from White Lights on Wednesday? Yes! Another Julie. Julie’s are cool people. Just ask Julie. She’ll tell you the same thing! Anyways, my friend Julie and her pal Jen from Four Marrs and One Venus put together this rad recipe competition called Get Your Chef On, or GYCO. This month’s ingredient: Blackberries.

In my quest to develop a tasty blackberry recipe, I eventually settled on blackberry crisp. But not any ordinary blackberry crisp. Blackberry Crisp in a Jar. In a jar. Isn’t that a nifty little concept? I’ve seen a lot of cute parfait and trifle recipes in jars. Making a recipe in a jar had been on my to do list. I can finally scratch it off of the to do list. Well, not totally scratch it off. I will be making more jar recipes. It’s so fun to do and they are so cute!

Blackberry Crisp in a Jar from #blackberries #fruitcrisp #jarrecipes 2WM

Do you want to know a secret? This berry crisp is 100% dairy free. The crisp is made with Earth Balance vegan baking sticks. Trust me, you cannot tell a difference in taste. The vegan baking sticks actually taste pretty good. I’m not affiliated with Earth Balance in any way. I just really like their product! And the crisp topping stayed nice and crispy, even after being covered overnight. Just make sure to allow the crisps to cool completely before covering.

Oh wait, do you want to know another secret? There is a layer of crisp in the middle of these jars. YES! You get twice the crisp goodness with these little treats. The only thing negative about these little gems is the abundance of blackberry seeds. You can probably see the little seeds in the jars. I am not a fan of seeds in my food. But some good news about the seeds: they are high in Omega fatty acids! And Omegas are good for you! I hope you enjoy this recipe!

Blackberry Crisp in a Jar from #blackberries #fruitcrisp #jarrecipes


5.0 from 1 reviews
Blackberry Crisp in a Jar
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 5 C fresh blackberries, rinsed
  • 3 tbsp corn starch
  • ½ - ¾ C granulated sugar (I only used ½ C but use what suits your taste preference)
For the crisp topping:
For the blackberry filling:
  • ½ C all purpose flour
  • ½ C brown sugar
  • ¼ C granulated sugar
  • ¼ tsp salt
  • ½ C rolled oats
  • 6 tbsp vegan butter
  • ¼ tsp cinnamon
  • ¼ tsp salt
  1. Combine the blackberries, ½ C granulated sugar and cornstarch in large pot over medium heat. Mash the blackberries as they are cooking. Cook until the mixture has thickened and is bubbly. Remove from heat and set aside.
  2. Combine the all purpose flour, brown sugar, ¼ C granulated sugar, oats, cinnamon and salt. Cut in the vegan butter until the mixture resembles crumbs.
  3. Fill 4 half pint mason jars ⅓ full with the blackberry mixture. Add a layer of the crumb mixture. Then add more berries up to the beginning of the rim of the jar. Add the remaining topping to each jar.
  4. Place the jars on a baking sheet.
  5. Bake at 350 for 20-25 minutes or until the blackberry mixture is bubbly and the crumb topping is golden.
  6. Allow to cool for at least 30 minutes before serving. They will be VERY hot.
Nutrition Information
Serving size: 1 jar


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    • Willie says

      My only concern is for mason jars for the blackberry crisp to be placed in the oven for 20-25 minutes on 350 degrees. Won’t the heat break the mason jars?

      • says

        Hi Willie,

        I understand your concern but I did not have this issue when baking in the jars. I’ve come across other recipes that are baked in mason jars that didn’t have any issues, either. Hope this helps!

  1. says

    These are super cute Julie! I do love desserts in a jar, it makes me happy. :) I think anything in an individual size makes it special. Love blackberry and the topping. Delicious!

  2. says

    Anything in a jar has my attention. I love this kind of presentation…looks really pretty! Mmmm baked delights with berries just remind me of summer nights sitting out on the porch..perfect recipe for this time of year.

    Found you through Two Cup Tuesday.


  3. says

    Okay, so last time it was the cute ramekins and now it’s the jars….you’re on a roll. :-) I need to get some of that Earth Balance just to try it.
    Visiting from Lady Behind The Curtain.

  4. says

    LOL…I am not a fan of seeds either :) They look delicious,and so cute in the jars. Thanks so much for sharing at Best of the Weekend. Have a wonderful week!

  5. Keely says

    Can I substitute the vegan for real butter? Would it still be 6 tablespoons? Also what about raspberries? Looks amazing and I can’t wait to surprise my guest with this dessert!

    • says

      Hi Keely!

      Yes, you can sub the vegan butter with real butter. Use the exact same amount. You could also use raspberries as well! You could really sub with any type of berry and you could even use cherries too. :)

  6. says

    Dear Julie, These look wonderful…they remind of summer with all those beautiful berries. I would never have thought to bake in a jar – who knew they were oven proof! Thank you for sharing. xo, Catherine Pinned for later.

    • says

      Yep, jars work perfect in the oven! And you can use your favorite fruit, too. Thanks for stopping by, Catherine. Hope you had a great weekend!

  7. Dianna Lynn Nutt says

    what is the texture of the crisp in the middle? I can see a mixed berry crisp in the near future!

    • says

      Hi Dianna,

      The middle layer definitely isn’t crispy. It’s there for flavor. I love the taste of the crumb topping so I added a middle layer! You can leave the middle layer out, though. :)

  8. Colleen Hurst says

    I love the idea of the jar desserts. I’m looking at the blackbery crisp now and wondering if I could can it after baking?

  9. Robin says

    Recipe is fun and easy, but have to mention that the photo shows Pint jars, and the recipe calls for Half-Pint jar = 100% difference in the amount of filling needed to replicate as shown… Good part is plenty of headroom for the scoop of home churned ice cream:)

  10. Robin says

    My Bad!!!
    After taking a closer look at the photograph, I see the are small mouth half pint jars!
    Assumed wide mouth jars – should never assume! Please ignore my comment :)


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