Mason Jar Blueberry Crisp


Recipe and photo by Sara Newberry

4 cups blueberries

2 tablespoons dark brown sugar

1 tablespoon cornstarch

1/4 teaspoon salt


2 cups old-fashioned oats

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup melted butter

Ice cream, for serving

Heat oven to 350F. Place 8 half-pint canning jars in a baking pan. 

In a bowl, toss together the filling ingredients. In a second bowl, mix the dry ingredients for the topping, then pour butter over and stir to mix. 

Divide the filling among the jars, then top with the topping mixture. Bake until the filling is bubbling, and the topping is browned, about 20 minutes. 

Serve warm, topped with ice cream.