These lovely little mason jars are filled with some very yummy strawberry rhubarb crisp that Jamie and I made and then I tossed in the freezer for later eating. It was a super easy recipe, although I think next time I will add more crisp. I have never thought of using the jars for much more then canning, but there are so many possibilities.
The crisp is great and we have actually had some out of the freezer, and it thawed beautifully.
Had a bunch of apples on hand too, so made some apple crisp. It was just as yummy. If I baked more pies, this would be a perfect way to always have pie filling on hand.
Thinking what other fruit I could make into crisp.
No comments:
Post a Comment