Peach season is in full swing down south. Up here in Michigan, it’s just about to hit. There’s nothing quite like a fresh, juicy peach. Peach cobbler is one of my favorite dishes to make with them. Making this classic, rustic dessert in cute little Mason jars makes it even more irresistible.
For this recipe, you’ll need a dozen 8 oz. wide mouth Mason jars. Remove the rings and lids and make sure they’re clean.
Start with the peaches. You’ll need to peel them first. You’re supposed to be able to easily peel the skin off with your fingers after scalding them in hot water for 30 seconds. You immediately place them from the boiling water into a cold water bath with ice to stop them from cooking. After about 10 seconds in the ice bath, you should be able to slip the skins off with your fingers. In theory. I tired this method on three separate occasions, and it didn’t’ work. I ended up getting great results with a vegetable peeler instead.
Once the peaches are peeled, cut them into slices. If you have peaches with pits in them, just cut the peach in half, remove the pit and slice. If you have cling peaches, which have a center more like an apple core, I found the easiest way to remove the pit is to insert a sharp pairing knife in the top where the stem was, and turn it in a circle around the pit. Once the pit is free, slice the peaches.
Next, you’ll need to melt your butter. Cutting it into chunks and heating it in the microwave 30 seconds at a time until it fully melts is the simplest way.
Now, measurements are everything when you make peach cobble in a mason jar. If you fill it too full, everything will just boil over and out out of the jars. I know, because that’s what happened the first time I made these.
Put 1/2 tablespoon of melted butter in the bottom of each jar. You’ll have butter leftover. You should be able to put another 1/2 teaspoon of butter in each jar. If you run out, before you add another 1/2 teaspoon to all the jars, it’s OK.
Now is a good time to preheat your oven to 375.
To make the batter, combine 1 cup of the sugar with the baking powder and salt and stir in the milk until it’s all moistened. Add two tablespoons of batter to each jar, just dumping it over the butter. Don’t stir the batter and butter together. Again, you’ll have some batter left. You should be able to add one more teaspoon to each jar. If you run out, it’s OK.
Place the sliced peaches in a heavy pan with the remaining one cup of sugar and lemon juice. Bring to a boil over high heat, stirring constantly. When the fruit starts to boil, remove it from the heat. Scoop 1/4 a cup of the fruit mixture into each jar, on top of the batter. Don’t stir it up.
You will have peaches left after this step. Don’t put more than 1/4 a cup in each jar. It will boil over. The leftover peach mixture is great on ice cream or pancakes. I used ours to fill crepes. YUM!
If you want, you can sprinkle cinnamon on top of the fruit in each jar. It’s totally optional.
Put the jars on a cookie sheet. It’s easier to put them in the oven that way, and it catches anything that might boil over. But if you measured right, there shouldn’t be a problem. Bake for 30 minutes or until the batter just starts to brown.
Peach Cobbler is best severed warm. I like to top it off with vanilla ice cream. If you let them cool for later, you can just screw the lids on and store them in the fridge. Warm them up in the microwave for about one minute, but make sure you take the lid off first.
Mason Jar Peach Cobbler
Peach cobbler baked in a Mason jar.
- 1/2 cup unsalted butter, melted
- 1 cup flour
- 2 cups sugar, divided
- 1 tbsp baking powder
- 1 pinch salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tbsp lemon juice
Peel and slice peaches. Set aside.
Mix together flour, 1 cup of sugar, baking powder, salt and milk. Stir until well-combined.
Melt butter. Divide butter between 12 6 oz. wide mouth Mason jars by adding 1/2 a tablespoon, plus 1/2 a teaspoon to each. Then add two tablespoons plus one teaspoon of batter on top of the butter to each jar. Don’t stir.
Next, combine the sliced peaches, remaining sugar and lemon juice in a heavy pan. Bring to a boil, stirring constantly. Remove from heat and scoop 1/4 a cup of the peach mixture into each jar. Do not stir. Dust with cinnamon if desired.
Place jars on a cookie sheet and bake at 375 degrees for 30 minutes or until the tops just start to brown.
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