You know the craze I’m talking about – the one that seems to be taking over the whole world, or at least the bloggy world (And really, what other world is there?). The craze to put every kind of dessert imaginable into a canning jar for both practical and aesthetic purposes: it’s cute, and it’s portable, and it’s individually portioned, what more could you ask? Oh well, yes, it should be tasty, too. Not a problem here!
We had a picnic with friends a few weeks ago, and I wracked my brains trying to come up with a portable dessert all of us with our various food issues could all eat together. The problem was that all the dessert ideas I was coming up with were far from portable and really rather messy and not very picnic-y at all.
And then I realized that this dessert canning craze really could come in handy sometimes! Making peach crisp in jars was one of the more brilliant things I’ve done recently, and I’m excited to share it with you. Because, believe it or not, with all those multitudinous recipes for desserts in jars, there are precious few crisp recipes out there. I know, because I looked for them, couldn’t find them (at least not ones that worked for me), so came up with one myself!
One great thing about crisp in a jar is that you can make as many or as few as you want. It’s easy enough to chop only the amount of peaches you will need for the servings you want – just use one peach per pint-size jar – then adjust the remaining ingredients from there. And if you have extra topping left over, you can always save it for another moment when the craving for peach crisp hits you. Instant gratification!
It’s also very easy to adapt to food allergies or sensitivities: I used sorghum flour instead of whole wheat, and coconut oil instead of butter.
I used pint-size jars for my crisp, but you can double the servings by using half-pint size jars (those cute little jam jars). The following recipe will fill 6 pint-size jars.
Peach Crisp in a Jar
- 6 peaches, peeled and chopped
- 1/4 cup raw sugar
- 2 TBSP corn starch (or tapioca or arrowroot starch)
- 1/2 cup water
- 1 TBSP lemon juice
- 1/2 cup butter, chopped (use coconut oil for dairy-free)
- 1/2 cup raw sugar
- 1 cup oats
- 1/3 cup whole wheat flour (or sorghum)
- 1 tsp cinnamon
- Mix together the peaches, sugar and cornstarch until peaches are coated. Stir in water mixed with lemon juice. Divide peaches evenly among jars, filling up to the bottom of the screw-top line.
- Place all topping ingredients in a food processor or blender, and process until crumbly. Place a couple tablespoons of topping mixture onto the peach mixture, filling up to the top of the jar.
- Place jars carefully on a baking sheet and bake at 350F for about 40 minutes, or until peaches are bubbly and juicy and crumb mixture is lightly browned.
Peach Crisp is always a great QUICK recipe to make during the summer months, and making it in jars is just as quick as anything else. Also, Wendy of Wendolonia suggests freezing the jars before baking so you can pull them out when you need them. Read her post to find out how.
Super EASY, and yet impressive in its cuteness. That’s how I roll.
Also very CHEAP, especially when peaches are in season! The peaches are actually starting to disappear now around here, but you can also use frozen peaches (Trader Joe’s has great prices on frozen fruit).
It’s a very HEALTHY dessert, also, based largely on the fruit, and combined with whole grains to boot. (Whoa, poetry.) You can reduce the sugar, too, depending on the sweetness of your peaches.
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