Mason Jar Peach and Raspberry Cobbler
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This recipe is a variation on my Apple Blueberry Cobbler Recipe from my cookbook Prep-Ahead Breakfasts and Lunches.
Fruit Ingredients:
  • 4 large peaches, peeled and diced
  • 2 cups raspberries
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon
  • 1 cup + 2 tablespoons flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 4 tablespoons butter
  • ½ cup + 2 tablespoons milk
  1. Preheat oven to 350 degrees. Grease 12 wide-mouth half-pint canning jars.
  2. In a medium bowl combine peaches, raspberries, and lemon juice. Sprinkle sugar, cornstarch, and cinnamon over the peaches and raspberries. Toss to coat well.
  3. Divide the peaches and raspberries between the jars.
  4. Add the flour, sugar, baking powder, and cinnamon to a medium bowl. Cut the butter into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. Slowly add the milk, stirring it into the batter until it is fully incorporated. Spoon the batter on top of the fruit.
  5. Bake at 350 degrees for 20 minutes. Cool on a wire rack for 10 – 15 minutes.
  6. Serve warm or at room temperature. Top with ice-cream, sorbet, or whipped cream if you wish.
Recipe by Premeditated Leftovers™ at