Peach Cobbler in a Mason jar

I am in love with Mason jars.  I have an odd obsession with them.  Their look is clean and simple and there is a variety of way to use them other than jamming.  I am currently using them as drinking glasses for grown-ups only.

Yesterday I was able to combine my love of Mason jars with my love of cobbler.  I found a recipe on two different blogs of how to make a pie in a mason jar….here are the blogs….Rainy Day Farm and Life With Little Ones

I had plenty of Mason jars and an upcoming BBQ so this was the perfect opportunity to make these pies.  I ran a test batch the day before the BBQ and I am very glad I did. 

If you go to each of the blogs mention above you will notice they use the small variety of mason jars.  I did not have any of these on hand.  I figured “No big deal, I will make more filing.”  Well, I was wrong.  The crust came out great but after baking the pies the filling shrinks and sinks to the bottom leaving A LOT of room and dry crust on the top….

Here is the finished product of my first round-

Can you peer inside?  It is pretty hollow

The next day I had an epiphany.  I would make these pies into cobblers.  It worked perfectly and I actually prefer cobbler to pie.

They were a hit at the BBQ and I now have a great recipe!

Now here is what I did….
I used the pie crust from Rainy Day Farm for the majority of the jars.  The other recipe I used was from the old school Betty Crocker cookbook

Small Shortcake:
1 cup flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
                                                           1/2 cup milk (sweetened condensed milk works too)
Knead lightly and then smush it to the sides of the mason jar….Makes sure it is a WIDE MOUTH Mason jar.  Don’t put too much dough on the sides.
The filling (also from Betty Crocker)
Mix together in a saucepan: 1 cup sugar and 1 tbsp cornstarch
Stir in gradually 1 cup boiling water
Boil 1 minute stirring constantly
Add 3 cups fruit with any juice on them 
Spoon the mixture into each jar.  Fill it almost to the top.  Use the left over dough to make a crumble crust on top. 
Bake at 350 for 50 minutes… In hindsight I would have raised the temperature to 400 and lessen the cooking time.
Finally, the best thing about this concoction is the freezing aspect.  Instead of baking immediately, make everything as instructed and seal it with the jar lid. Place it in the freezer so that you can have some homemade goodness later!
Make it and tell me what you think!

15 responses to “Peach Cobbler in a Mason jar

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