Mason Jar Peach Crisp

It’s late summer and it just felt right to buy a case of peaches. Unless you’re eating two peaches a day they tend to go really soft really quickly. So I solved two problems with this peach crisp - 1) using the peaches up and 2) getting creative with school lunches!

In typical Leah fashion I didn’t have this brain wave until 9 pm last night and I had everything to whip up this crisp except butter. My sister in law pulled through and, using her butter, I had these delicious little mason jars ready for school lunches this morning. You could easily use these for a dessert after dinner and really impress the guests!

I started with four peaches, sliced them into small chunks and sprinkled 2 tbsp sugar over them. Stir this and let it sit for a few minutes. You can definitely peel the peaches, but I didn’t. Because it was late.

Mix together the crumble ingredients:

1/3 cup all-purpose flour

1/3 cup old fashioned rolled oats

1/3 cup brown sugar

1/2 tsp baking powder

1/4 tsp cinnamon

1/3 cup butter, cut into small squares

Use a pastry blender or fork to cut in the butter until the mixture is small crumbs.

To your peaches, add:

1 tbsp all purpose flour

1 tsp lemon juice

a dash of vanilla extract

Stir and evenly distribute peaches among 6- 125 ml mason jars. You can use bigger ones too!

Sprinkle crumble topping over each of the jars so the peaches are generously covered. Bake at 375 degrees F until the top is golden brown and bubbly.

Remove from oven and cool for a few minutes. If you are serving right away, top with whipping cream or ice cream. If these are for your lunches tomorrow, let them cool completely, put the lids on, and refrigerate overnight.

I really hope you love these as much as we did! Let us know in the comments if you made any changes!

~Leah