Mason Jar Peach Cobbler Food

MINI PEACH COBBLER IN A MASON JAR!

Steps:

• Preheat oven to 350°.
• Sprinkle 1/2 cup of sugar over peaches and divide them between 6 -4oz. mason jars. Filling each jar about half way. Or instead of mini mason jars use small ramakins to make individual serving size.
• Cream butter and 1 cup of sugar together. Stir in flour, baking powder and salt. Add egg and vanilla. Mix well.
• Spoon mixture over peaches in each mason jar. Bake for about 20 minutes or until golden brown.

MASON JAR PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
• Pour peaches and juice into a bowl; stir in lemon juice.
• Mix sugar and butter together in a large bowl. Strain the juice from peaches into sugar-butter mixture and stir well. Stir flour, milk, vanilla extract, baking powder, salt, cinnamon, nutmeg, and cloves, respectively, into butter-peach juice mixture until batter is evenly combined; pour into the prepared baking dish. Spoon peaches evenly over batter.
• Bake in the preheated oven until cobbler is lightly browned and bubbling, about 1 hour.

PEACH COBBLER IN A JAR

Steps:

• Preheat the oven to 350*.
• Cream together the butter and sugar.
• Add in the flour, baking powder, and salt until sifted well.
• Add in the beaten egg and continue creaming together until it becomes a crumb mixture.
• Spray 6 half pint-sized mason jars (8oz) with non-stick spray.
• Place the sliced peaches evenly on the bottom of each jar.
• Top the peaches evenly with the crumb mixture.
• Bake for 30-40 minutes or until the crumb top slightly browns.
• Serve warm with vanilla ice cream.

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

PEACH COBBLER IN A MASON JAR

Steps:

• 1. Preheat oven to 375 degrees. 2. Place a silpat {or other silicon mat} into a deep sided ovenproof baking dish. Spray 4 - 4 ounce mason jars with cooking spray and place them onto silpat 3. Into a bowl add: bisquick mix, milk, sugar and salt. Stir to combine. Add melted butter. Stir. Set aside. 4. Put approximately 3-4 peach slices/filling into each mason jar. Top with 1-2 tablespoons of batter per jar. 3. Bake for approximately 30-35 or until top is golden and bubbly. 4. Jars should be cool to touch prior to serving.

BLUEBERRY-PEACH MASON JAR LID PIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
• Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
• Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
• Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
• To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.

GRANDMA'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
• Place casserole dish in the preheating oven until butter is melted. Remove.
• Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
• Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
• Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

MOM'S PEACH COBBLER

Steps:

• Make filling: in medium bowl, combine peaches, all filling ingredients except butter. Turn into an 8 in x 8 in dish. Dot with butter.
• Preheat oven to 375°F.
• Make batter: in medium bowl, combine all batter ingredients and beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly (batter will spread during baking.).
• Bake 35 to 40 minutes or until peaches are tender and crust is golden.
• Serve warm with cream or vanilla ice cream.

PEACH COBBLER JAM

Steps:

• Steps:.
• In an eight-quart kettle or pot, combine the peaches, a dash of cinnamon and the lemon juice. In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well. Stir into the peach mixture along with the butter. Over medium-high heat, bring the peach mixture to a boil, stirring constantly. Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly. Remove from the heat and skim off any foam that rises to the surface. Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place. Makes about 3 pints.