It’s peach season here in the Pennsylvania! On a recent trip to the local farmer’s market, even the air smelled like peaches! I love fresh peaches and my favorite dessert to make in peach season is peach crisp. There’s nothing like warm peach crisp topped with vanilla ice cream – yum!
I know you’ve all seen the different desserts that have been made in mason jars all over Pinterest. And, I decided it was time that I give this baking trend a try.
I used the same recipe I’ve used for many years! It’s a pretty basic fruit crisp recipe! For the jars, I used the Ball Elite Platinum wide mouth jars. I mostly like these because they have the wide mouth and are perfect for an individual serving.
You can make the crunch or crisp topping in your food processor or by hand. Just make sure all of the ingredients are combined completely. And, I like to sprinkle some ground cinnamon on top before baking!
As the peaches bake, the volume decreases and that leaves room on top for your vanilla ice cream! These individual peach crisps are sooo good – especially served warm with the ice cream!
I have to say, I think this baking trend is here to stay – the jars are both cute and practical because they are reusable. And, they are a perfect individual portion size! I hope you will give this mason jar peach crisp recipe a try!
Yield: 8 pint sized jars
Peach Crisp In Mason Jar
Individual serving sized peach crisp. Delicious served warm with vanilla ice cream.
Prep Time
15 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
55 minutes
Ingredients
- 8 pint sized wide mouth Ball jars
- 10 fresh peaches
- Crisp Topping:
- 1 1/2 cup flour
- 1 cup brown sugar
- 1 cup sugar
- 1 cup oatmeal
- 2/3 cup butter
- Ground cinnamon
Instructions
- Peal the peaches and cut into bite sized pieces. Divide the peaches equally amount the 8 pint sized jars.
- Combine all the crisp ingredients and mix in food processor or with a fork until well combined and crumbly.
- Add the crisp topping to each jar of peaches. Fill to the top.
- Sprinkle with ground cinnamon.
- Place the filled jars on a rimmed cookie sheet. Bake at 350 for 30 - 40 minutes (until the topping begins to brown).
Notes
As they bake, the volume decreases so there is room to add vanilla ice cream.
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If you are looking for another summer peach recipe to try, I also made a super easy peach ice cream that was so delicious! I’m going to get the ice cream freezer out and make some tomorrow! You can find that recipe HERE.
You may also like these fall recipes:
Don’t forget to PIN this recipe to your recipe boards!!!
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Cindy
Friday 5th of August 2016
Thanks for sharing! This sounds easy and delicious!!:)
Tracy @ Daily Dish Magazine
Monday 9th of September 2013
The mason jar really adds something to this recipe. It is beautiful and I know it has to taste scrumptious!