The Foodie Dietitian Blog

Mason Jar Blueberry Peach and Basil Crisp

Mason jars are everywhere and my theory is that everything tastes better out of a mason jar. They’re just so nifty and thrifty! I’ve been known to throw flowers in them too to spruce up our apartment. This month, our recipe redux challenge was to “raise the bar on food in a jar.” I’m a huge fan of desserts in a jar so I decided to take advantage of the produce of the season and make a blueberry peach and basil crisp with whole wheat crumble and Greek Yogurt whipped cream.
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Blueberry Peach and Basil Crisp


Ingredients

for the crisp:

  • 1 pint blueberries
  • 6 peaches, peeled and cubed
  • 8 basil leaves, chopped
  • 1 tbsp sugar
  • 1 tbsp flour
  • 1/4 tbsp salt
  • 3/4 cup oats
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup butter, melted

for the whipped cream:

  • 1 pint heavy cream
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 6oz Vanilla Greek Yogurt

Instructions

  1. Make whipped cream ahead of time and store in the refrigerator. With an electric mixer, whip cream, vanilla and maple syrup until peaks, then fold in Greek Yogurt.
  2. Preheat oven to 375 degrees. Mix blueberries, basil, peaches and sugar in oven safe dish and cook at 375 degrees for 25 minutes.
  3. Meanwhile, mix oats, flours, sugars, salt, cinnamon and salt in medium sized bowl. Add melted butter and combine until forms crumbles. Bake at 375 degrees for 15 minutes.
  4. Once everything is out of the oven, you can start assembling your jars!
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IMG_0852 Serve these babies warm so the whipped cream can melt into the ooey gooey fruit and crispy crumble. This was my first time making whipped cream with Greek Yogurt and I must admit I think this will have to be my new staple topping. It’s texture is more dense with an extra rich, creamy mouthfeel. And it’s protein-packed and lower in fat and calories! Whip this seasonal dessert up while summer lasts! And jump on the mason jar bandwagon if you haven’t already. We’re waiting for you 🙂

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. Love love me some summer fruit crisps (along with your addition of fresh basil yum!) Now this would be delicious with some of that new Ginger Honey Chobani on top – but you already know that, I’m sure 🙂

  2. This looks so fabulous, I’ll have to give it a try ASAP! And maple Greek yogurt whipped cream, my mind is blown, I’m sure my palate will be too!

  3. I love that you included how many basil leaves…I’m always a little wary of using herbs in dessert….afraid it will taste like soap! Also think cream whipped w Greek yogurt will be my new go to topping! I’ve been wondering how to do it- thanks for the scoop! Literally! (:

  4. The addition of basil sounds delicious, so creative and yummy!

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