Peach Crumble in a Mason Jar

Note: This post contains affiliate links, which means that if you purchase using one of the links in this post, I may earn a small commission at no extra cost to you, Thanks for your support!I love mason jars.  In my wedding, in my house, and in my fridge.  Does that make me the same as every other Pinterest-loving gal?  Whatever.  Long hair, don't care. Do you know what else I love? Desserts.  So, desserts in mason jars are my VERY favorite.

You could do this with any fresh or frozen fruit, but I went with some nice Southern peaches to go with a fried chicken dinner at my bestie's house.  These Peach Crumbles in a Jar are great for taking to someone else's house because you can pack them up with the lids and stack them!  I would definitely recommend serving them fresh, so bake them at their final destination if possible!  BUT, pro tip: they'll need to cool down enough for people to hold their jars.  We put them in right after dinner, let them cook for 45 minutes, and then let them cool off for about 20-30 minutes.  Perfect little individual sized desserts for everyone!

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Look how pretty!

The crumble topping cooks down just enough to leave room for a scoop of vanilla ice cream.  Next up, cake in a jar.  Word on the street is it can be done, so, now that I'm pretty sure I won't shatter the mason jars in my oven, I'll give it a try and let you know!

Ingredients

3-4 cups frozen peaches1 tbsp cornstarch1 tsp cinnamon3 tbsp brown sugarJuice of one lemon1 cup all purpose flour1 cup old fashioned oats1 cup brown sugar1 stick of buttervanilla ice cream for serving6 half pint mason jars

Instructions

1. Preheat the oven to 350
2. Microwave frozen peaches to defrost, about 90 seconds
3. Mix in cornstarch, cinnamon, 3 tbsp brown sugar, and lemon juice. Set mixture aside.
4. In another bowl, mix together flour, brown sugar, and oats until combined
5. Cut butter into small cubes
6. Using your fingers to mix and mash, work the butter into the dry mixture until coarse pebbles form and the butter is thoroughly mixed in. You could also use a pastry cutter for this.
7. Assemble the 6 jars by evenly dividing the peach mixture and topping with the dry crumbly mixture. You want the dry mix to go nearly to the top of your half pint jars because it will cook down quite a bit, so there will be plenty of room left for ice cream!
8. Place the jars in a larger pan and fill the pan with an inch or two of water (this is called a water bath). I used a 9 inch cake pan.
9. Bake the jars at 350 for 45 minutes until the tops are golden brown and the peach mixture inside is bubbling
10. Let the jars cool down until they are just warm to the touch (20-30 minutes)
11. Top with a scoop (or two) of vanilla ice cream and serve!

If you like this recipe, you might be interested in my No Brainer One Week Meal Plan Mini E-Book!  A full week of healthy, family-friendly meals, recipes, shopping lists, and workouts?  SIGN ME UP!