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Blackberry & Raspberry Oatmeal Crisps in Jars

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 45 minutes plus cooling
  • Serves
    Serves: 6
  • 2/3 Cup dark brown sugar
  • 2 Tablespoons cornstarch
  • 2 Teaspoons lemon juice
  • 1 Tsp. almond extract
  • 1/2 Tsp. salt, divided
  • 3 Packages (6 ounces or 1 1/4 cups each) Driscoll’s Raspberries
  • 2 Packages (6 ounces or 1 1/4 cups each) Driscoll’s Blackberries
Topping
  • 1 Cup quick cooking oatmeal
  • 1/2 Cup all-purpose flour
  • 1/2 Cup granulated sugar
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground nutmeg
  • 1 stick chilled butter, cut into pieces
  • Preheat oven to 350°F. Arrange mason jars on a rimmed baking sheet.
  •  
  • Combine raspberries, blackberries, dark brown sugar, cornstarch, lemon juice, almond extract and salt in a large bowl. Divide evenly among mason jars.
Topping
  • Mix oats, sugar, flour, cinnamon and nutmeg in a large bowl. Add butter and work into dry ingredients until mixture is crumbly. Sprinkle oat mixture evenly over berries in each mason jar. Bake 40 minutes or until berries are bubbly and topping is lightly browned and crisp. Serve warm or room temperature.
Calories 490.33
Total Fat 17.09 g
Saturated Fat 11.20 g
Cholesterol 40.50 mg
Sodium 334.62 mg
Total Carbohydrates 84.29 g
Dietary Fiber 4.95 g
Protein 5.97 g

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