Ingredients
Scale
Filling
- 1.5 cups blueberry
- 1 cup raspberry
- 2 cups diced strawberry
- 1tsp cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
Nut-free Crunch
- ¼ cup raw sunflower seeds
- ¼ cup pumpkin seeds
- 1 Tbls chia
- 1 tsp cinnamon
Nut Crunch
- 1/2 cup walnuts
- 1/2 cup almonds
- ¼ cup raw sunflower seeds
- 1 tsp cinnamon
- Coconut oil
Instructions
- Add the walnuts, almonds, sunflower seeds and cinnamon or the pumpkin seeds, chia, sunflower seeds and cinnamon. Depending if you chose the nut or nut free crunch.
- Put all of the crunch toppings in food processor or blender and pulse until you have small pieces. You can also just chop them finely.
- Heat a skillet on medium-high heat and toast the crunch for 2-4 minutes. Keep an eye on them because they can toast quickly.
- Toss all the berries in a bowl with the spices and fill your jars to the top.
- Place all the jars on a baking sheet and cook for 20-25 minute.
- Carefully pull the tray out and put about 2-3 tablespoons of crunch on top of each jar with about a teaspoon of coconut oil, butter or ghee on top.
- Broil the crisp on high for about 2 minutes or until the crunch is toasted.
Notes
- Nut free crunch toasts faster.
- I had one jar where the topping sank in when it was being broiled. I would reserve a little just in case that happens and you can top it off.
Nutrition
- Serving Size: 4