Who else is super excited for strawberry season? These little Baked Strawberry Crumbles in mini mason jars make great little grab-and-go treats for lunch boxes or breakfasts on the run. Served warm with some ice cream they also make the most perfect little individual desserts your dinner guests will just love. I mean is there anything better than ooey-gooey strawberries baked in the peak of the season for maximum sweetness and flavor? I think not!
I love making up a batch of baked strawberry crumbles and storing them in the fridge for breakfast on a busy morning. The kids always think they are the best ‘special treat’ and having breakfast ready and waiting definitely makes for a smoother morning routine. Especially on preschool days.
My husband loves grabbing one and having it with some yogurt for his mid-afternoon snack. They make for a great little sweet pick-me-up, and they are really no hassle at all to prepare, as they bake right in the mason jar itself, which is all the better in my books 🙂
When strawberry season is in full swing we usually tend to hit up the farmers markets and buy them by the tray. They get super cheap and save really well in the freezer, which is especially good if you are going to be using them in baked dishes or smoothies where they don’t have to look perfect.
If you need some other strawberry dishes to use up a glut then look no further. We are slightly obsessed with these little red gems and use them in so many ways s except to see many more strawberry recipes coming your way over the next few weeks!
If you try out these baked strawberry crumbles in mini mason jars then be sure to let me know what you think! What else do you bake in your mason jars? Happy eating.
Strawberry crumbles baked right in mini mason jars make for great little pots of grab-n-go breakfast goodness. Alternatively pair with some ice cream and you have some super cute individual dessert pots.
- 2 cups fresh strawberries, diced
- juice and zest from 1 lime
- 1/2 cup whole wheat flour
- 3/4 cup rolled oats
- 3/4 cup walnuts, chopped
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 cup coconut oil, softened
Preheat oven to 350F
In a medium sized bowl combine the strawberries and lime juice and zest and set aside
In another medium sized bowl, combine the flour, oats, walnuts, coconut sugar, salt and ground cinnamon. Stir to combine. Add in the coconut oil, and use your hands to 'massage' everything together - don't worry if there are clumps
Fill 6 4oz jelly jars about 3/4 of the way full with the stone fruit mixture, and then top with the crumble mixture
Pop into the oven and bake for 20-25 minutes, until the crumble is nice and golden on top. Remove from the oven and set aside to cool slightly before serving. If using for breakfast, allow to cool completely before popping on the lids and storing in the fridge