Baking these crisps right in the jar makes portion control and transportation to picnics and barbecues easy, plus they’re really cute. Mix together blueberries, strawberries, a little lemon, and some cornstarch, then pile the mixture into tempered-glass Mason jars. Cover with a blanket of butter-sugar-almond topping and bake until bubbling and browned. Dollop with sweet whipped cream and enjoy your own personal-size dessert.
Special equipment: You’ll need 4 (1/2-pint) wide-mouth Mason jars for this recipe.
This dish was featured as part of our Easter Picnic in a Jar menu.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...