Fresh Peach Crisp in a {Mason} Jar

Adorable. Yummy. Portable. It's fresh Peach Crisp baked in a mason jar!   

Peaches are in ripe abundance right now. 

I found that my Peach Crisp recipe perfectly fills 4 half-pint sized mason jars. They make the sweetest little portion-controlled servings. 

Here's how you make fresh Peach Crisp in a Mason Jar:

Wash and slice 4 Cups of fresh, ripe peaches. (approximately 4)

Add 1/2 Cup Sugar, 1 TBS corn starch, 1/2 tsp. Cinnamon to the sliced peaches and mix gently.  {note: I reduce the sugar to 1/3 Cup and I think it still tastes great!}

In a separate bowl, make the Oatmeal Crisp topping. Combine 1/2 Cup Oats, 1/2 Cup Flour, 1/3 Cup packed Brown Sugar, 3/4 tsp Nutmeg, 3/4 tsp Cinnamon, and 1/3 Cup butter. Pulse this in a food processor or work it with a fork until crumbly.

Now prepare your jars. You can cook the peach mixture on the stove top until it boils, or just spoon the fresh mixture into the jars. I did both ways. You will have a little less bubbling over if you cook it on the stovetop first.

If you like, you can layer the jars. Fill the jars 1/2 full of the peach mixture. Add a couple tablespoons of the oatmeal crisp mixture. Fill the rest of the jar within 1/2" from the top with the peach mixture. The oatmeal crisp will be the final, top layer.

I also made some without the oatmeal crisp layer in the center. Both ways are delicious! 

Put the mason jars on a foil-covered cookie sheet in a 375 degree oven for 30 minutes.

Oh yes, they bubbled over!  I'm drooling, so there's no reason why those ripe and juicy peaches wouldn't be 'drooling', too!

Ok. When they're done and cool, some of the tops might be a little messy. No problem, just do this:

Ya gotta make room for the cream, anyway!

Peach Crisp in a Mason Jar. They pack up beautifully... 

Want buttons like this? Plus the tutorial for installing them? click here

...for a picnic, or for lunches... if you can wait!

A peachy harvest baked in a {mason} jar.  What harvests are you drooling over?

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