🍎 Canned Apple Crisp
24 Half-Pints of Pure Comfort!
📌 In This Article
🍎 The Apple Crisp Story
"Apple Crisp! 24 half pint jars, I prefer the wide mouth for crisps but I ran out of those jars."
If there's one dessert that screams comfort, it's apple crisp. Warm, spiced apples topped with a buttery, crispy crumble. It's the kind of dessert that makes you want to curl up on the couch with a blanket and a fork.
But making it from scratch every time? That takes time. So I decided to can the filling. That way, I can have apple crisp anytime — just open a jar, pour it into a dish, top it with crumble, and bake.
I made 24 half-pint jars. I prefer the wide-mouth jars for crisps because they're easier to fill and empty, but I ran out of those jars. Regular mouth jars work just fine!
💬 The verdict: "24 half pint jars." — That's a lot of apple crisp. And I'm not mad about it.
💪 Why Can Apple Crisp Filling?
Apple Crisp Anytime!
🥣"I prefer the wide mouth for crisps."
Spiced Apples
Warm and cozy
Fast Dessert
Pour and bake
Shelf Stable
Up to 1 year
Have apple crisp anytime without the mess.
Canned apple crisp filling is perfect for holidays, potlucks, or anytime you want a warm, comforting dessert without making it from scratch. Just open a jar, pour it into a baking dish, top it with a crumble mixture, and bake. It's that easy!
📦 Ingredients
🍎 For the Apple Crisp Filling
- 🍎 12 lbs apples – peeled, cored, and sliced
- 🍋 ½ cup bottled lemon juice – do not use fresh
- 💧 4 cups water
- 🍚 3 cups granulated sugar
- 🍚 1 cup brown sugar – packed
- 🌾 ½ cup ClearJel – do not substitute with cornstarch
- 🍂 2 tbsp ground cinnamon
- 🌰 1 tsp ground nutmeg
- 🧂 1 tsp salt
- 🍦 2 tsp vanilla extract
🥣 For the Crumble Topping (when serving)
- 🌾 1 cup all-purpose flour
- 🍚 1 cup rolled oats
- 🍚 ½ cup brown sugar – packed
- 🧈 ½ cup butter – cold and cubed
- 🌿 1 tsp cinnamon
🫙 For the Jars
- 🫙 24 half-pint jars (8 oz each) – wide-mouth preferred
- 🧴 New lids and rings
💡 Pro tip: "I prefer the wide-mouth jars for crisps, but regular mouth jars work just fine!"
📊 The Perfect Ratio
This recipe is tested and calibrated for safe pressure canning. Don't alter the ratios.
| Ingredient | Amount |
|---|---|
| Sliced apples | 12 lbs |
| Granulated sugar | 3 cups |
| Brown sugar | 1 cup |
| ClearJel | ½ cup |
| Bottled lemon juice | ½ cup |
| Ground cinnamon | 2 tbsp |
| Yield | About 24 half-pints |
💡 Pro tip: "Bottled lemon juice is essential — fresh lemon juice has variable acidity and can throw off the pH balance for safe canning."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Prepare the Apples
- Wash, peel, and core the apples.
- Slice them into uniform pieces.
- Toss with lemon juice to prevent browning.
Step 3 – Make the Syrup
- In a large pot, combine the water, granulated sugar, brown sugar, ClearJel, cinnamon, nutmeg, and salt.
- Whisk thoroughly to dissolve the ClearJel — no lumps.
- Bring to a boil over medium-high heat, stirring constantly.
- Boil for 1 minute, then stir in the vanilla extract.
⚠️ Important: "Whisk the ClearJel thoroughly before heating. Lumps will not dissolve once the mixture is hot."
Step 4 – Combine and Simmer
- Add the sliced apples to the hot syrup.
- Bring back to a gentle boil and cook for 5 minutes to soften the apples slightly.
- Remove from heat.
💡 Pro tip: "Don't overcook the apples. They should be tender but still hold their shape."
Step 5 – Fill the Jars
- Pack the hot apples and syrup into hot half-pint jars.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 6 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process half-pint jars for 40 minutes.
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Apple crisp filling MUST be pressure canned. While apples are acidic, the addition of ClearJel and the density of the filling require pressure canning to ensure the heat penetrates safely.
This is a rebel canning recipe. Follow safe canning practices and use your best judgment.
Step 7 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 8 – Bake an Apple Crisp!
- Preheat oven to 350°F.
- Pour a jar of filling into a small baking dish.
- Mix the crumble topping ingredients (flour, oats, brown sugar, cinnamon, and cold butter) until crumbly.
- Sprinkle the crumble over the apples.
- Bake for 25-30 minutes until bubbly and golden brown.
- Serve warm with ice cream!
💡 Pro tip: "If you're making a larger crisp, use 2 jars of filling and double the crumble topping."
🍽️ How to Serve Your Canned Apple Crisp
🍎 Quick Ideas
- 🍨 À la Mode: Top with vanilla ice cream
- 🍦 Whipped Cream: Add a dollop of whipped cream
- 🍯 Caramel Sauce: Drizzle with warm caramel
- 🥣 Oatmeal: Stir into warm oatmeal for a treat
- 🥞 Pancake Topping: Warm and spoon over pancakes
- 🎁 Gift: Tie a ribbon around the jar and give as a gift
💡 Pro tip: "Canned apple crisp filling makes a unique and thoughtful gift. Pair it with a small jar of crumble topping!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🍎 Best served: Baked into a crisp
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍎 Use firm apples: Granny Smith, Honeycrisp, or Fuji hold their shape best.
- 🌾 Use ClearJel: Never substitute cornstarch — it breaks down.
- 🍋 Bottled lemon juice only: Fresh lemon has variable acidity.
- 🫙 Wide-mouth jars are best: Easier to fill and empty, but regular mouth works fine.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🥣 Make it a gift: Pair with a small jar of crumble topping.
💡 Pro tip: "24 half pint jars, I prefer the wide mouth for crisps but I ran out of those jars."
❓ Frequently Asked Questions
❓ Can you really can apple crisp?
Yes! You're canning the apple filling, not the crumble topping. The crumble is added fresh when you bake it.
❓ Is canned apple crisp filling safe?
When properly pressure canned at 10 lbs pressure for 40 minutes, it's considered safe. Always follow safe canning practices.
❓ Can I water bath can apple crisp filling?
While apples are acidic, the addition of ClearJel and the density of the filling make pressure canning the safest choice.
❓ How long does canned apple crisp filling last?
Up to 1 year in a cool, dark place when properly pressure canned.
❓ How do I bake the crisp?
Pour a jar into a dish, top with crumble, and bake at 350°F for 25-30 minutes.
❓ Why did my filling overflow?
You may have filled the jars too full. Only fill to 1 inch headspace.
❓ Can I use regular mouth jars?
Yes! Wide-mouth is preferred for ease of filling and emptying, but regular mouth jars work perfectly.
❓ Can I add other fruits?
Yes! Try adding cranberries or raisins to the filling for a twist.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ What's the best apple for this recipe?
Firm, tart apples like Granny Smith or Honeycrisp work best.
📄 Printable Recipe Card
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║ CANNED APPLE CRISP ║
║ 24 Half-Pints of Pure Comfort! ║
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YIELD: 24 half-pint jars | TIME: ~2 hours | PROCESS: 40 min
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INGREDIENTS
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FOR THE FILLING:
- 12 lbs apples, peeled, cored, and sliced
- ½ cup bottled lemon juice
- 4 cups water
- 3 cups granulated sugar
- 1 cup brown sugar, packed
- ½ cup ClearJel (do not substitute)
- 2 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 2 tsp vanilla extract
FOR THE CRUMBLE TOPPING (WHEN SERVING):
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup cold butter, cubed
- 1 tsp cinnamon
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Peel, core, and slice apples. Toss with lemon juice.
3. Make syrup: Combine water, sugars, ClearJel, cinnamon,
nutmeg, and salt in large pot. Whisk thoroughly.
Bring to boil, stirring constantly. Boil 1 minute.
Stir in vanilla.
4. Add apples to syrup. Return to gentle boil and cook
for 5 minutes. Remove from heat.
5. Pack hot apples and syrup into hot half-pint jars,
leaving 1 inch headspace. Remove air bubbles.
Wipe rims. Add lids and rings finger-tight.
6. PRESSURE CAN:
- Half-pints: 40 minutes at 10 lbs pressure
7. Cool, check seals, and store.
8. To serve: Pour jar into baking dish. Top with crumble.
Bake at 350°F for 25-30 minutes until bubbly.
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HOW TO SERVE
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✓ À la mode with vanilla ice cream
✓ Whipped cream
✓ Caramel drizzle
✓ Stirred into oatmeal
✓ Pancake topping
✓ Beautiful gift
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"I prefer the wide mouth for crisps." 🍎🥣
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© CanningRebels — Canned Apple Crisp
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