Mason Jar Apple Crumble

apple crumble mason jarMason Jar Apple Crumble

By: Susanna Deering, RHN

Gluten free, dairy free, nut free

Who doesn’t like to eat food out of a mason jar!? The best part is that these can be made ahead and stored in the freezer for when you need a quick dessert. All you have to do is take off the lid and bake right in the mason jar! Baking a dessert doesn’t get any easier than this! Try using different fruits as they come into season.  Making the miniature sized (125 ml) mason jars is our favourite way to serve these!

You will need: knife, 2 mixing bowls, spoon, mason jars of choice

Ingredients Makes 12, 125ml jars


  • 3 Large baking apples
  • ¼ cup coconut sugar
  • ½ tsp cinnamon
  • ¼ tsp freshly grated nutmeg
  • juice from ½ lemon


  • ¾ cup coconut flour
  • ¼ cup coconut sugar
  • ½ cup  raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • 3 tbsp coconut oil
  • ¼ tsp cinnamon
  • ½ tsp himalayan salt


  1. Remove the apple cores and keep on peel, slice apples into small pieces (1-2 cm).  You may want them smaller so they will fit into the mason jars.
  2. Add all of the filling ingredients a bowl and mix to combine
  3. In another mixing bowl add all of the topping ingredients and combine well, making sure to mash in the coconut oil until your mixture is a course crumble texture
  4. Add your apple mixture to the mason jars and fill until almost to the top
  5. Add your topping to each jar on top of the apples, filling them to the tops, you can press down the mixture slightly to pack it in

Option 1) Eat right away

  • Preheat oven to 350°
  • Place the mason jars on a cookie sheet and place in the oven (without the lids)
  • Cook in oven for 25 minutes

Option 2) Eat later

  • If you choose to save some for later, place the lid on and store in your freezer uncooked.
  • When a dessert is needed simply take out of the freeze, remove lids
  • Place the mason jars on a cookie sheet and place in the oven (without the lids)
  • Cook in oven for 25 minutes


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