Mason Jar Peach and Raspberry Cobbler

This Peach and Raspberry Cobbler is easy to make ahead of time. It can be cooked and served in cute little mason jars.

In my cookbook Prep-Ahead Breakfasts and Lunches I share a variety of desserts made in mason jars. I like being able to make desserts ahead of time and then refrigerate or freeze them for later. Mason jars are perfect for this since each serving is already in an individual jar. After the cobblers have cooled you can place lids on the jars and place them in the refrigerator or freezer for a tasty after-school treat.

I also like to make this peach and raspberry cobbler for dinner parties. I can make it ahead of time and then reheat the jars of cobbler right before I serve dessert. You can top them with ice-cream or whipped cream. I have even topped them with a small scoop of peach sorbet and a small scoop of raspberry sorbet for a decadent dessert.

Mason Jar Peach and Raspberry Cobbler Recipe

This recipe is a variation on my Apple Blueberry Cobbler Recipe from my cookbook Prep-Ahead Breakfasts and Lunches.

Serves 12

Ingredients

Fruit Filling:

• 4 large peaches, peeled and diced
• 2 cups raspberries
• 1 tablespoon lemon juice
• ¼ cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon

Topping:

• 1 cup + 2 tablespoons flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• 4 tablespoons butter
•  ½ cup + 2 tablespoons milk

Directions:

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.

Storing and Reheating:

To store, place the lids on the jars after they are completely cooled off. You can store them in the refrigerator for up to a week or in the freezer for 3 months. Thaw overnight in the refrigerator. You can remove the lid and heat the thawed cobbler in the microwave for 30 – 60 seconds.

Printable Recipe for Mason Jar Peach and Raspberry Cobbler

Print

Mason Jar Peach and Raspberry Cobbler

A variation on my Apple Blueberry Cobbler Recipe from my cookbook Prep-Ahead Breakfasts and Lunches.

Course Dessert

Cuisine American

Keyword Mason Jar Peach and Raspberry Cobbler Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 148kcal

Author Alea Milham

Ingredients

Fruit Filling:

• ▢ 4 large peaches peeled and diced
• ▢ 2 cups raspberries
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup sugar
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoons cinnamon

Topping:

• ▢ 1 cup + 2 tablespoons flour
• ▢ 3 tablespoons sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 ½ teaspoons cinnamon
• ▢ 4 tablespoons butter
• ▢ ½ cup + 2 tablespoons milk

Instructions

• Preheat oven to 350 degrees. Grease 12 wide-mouth half-pint canning jars.
• In a medium bowl combine peaches, raspberries, and lemon juice. Sprinkle sugar, cornstarch, and cinnamon over the peaches and raspberries. Toss to coat well.
• Divide the peaches and raspberries between the jars.
• 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.
• Bake at 350 degrees for 20 minutes. Cool on a wire rack for 10 – 15 minutes.
• Serve warm or at room temperature. Top with ice-cream, sorbet, or whipped cream if you wish.

Notes

Storing and Reheating:
To store, place the lids on the jars after they are completely cooled off. You can store them in the refrigerator for up to a week or in the freezer for 3 months. Thaw overnight in the refrigerator. You can remove the lid and heat the thawed cobbler in the microwave for 30 – 60 seconds.

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 195mg | Fiber: 3g | Sugar: 13g | Vitamin A: 309IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1mg

More Peach Recipes

• Fried Peaches and Creme Anglaise from Ashlee Marie
• Peaches and Cream Overnight Oats from Pretty Providence
• Southern Peach Pie from Savory Experiments
• Peach Lemonade from Real Mom Kitchen
• Almond Peach Bread from An Italian in my Kitchen
• Peach Coffee Cake from Simply Stacie
• Grilled Peach Lassi from Crumb
• Peach Buttermilk Cake from The Baker Upstairs
• Brown Sugar Pavolva with Caramelized Peaches from Supergolden Bakes
• The Easiest Way to Peel Peaches from 365 Days of Slow Cooking

More Peach Recipes from Premeditated Leftovers

• How to Freeze Peaches
• Peach and Apple Cobbler
• Blackberry and Peach Slow Cooker Cobbler
• Dairy-Free Peaches and Cream Popsicles

If you have lots of peaches, here are more tasty recipes to use up peaches.