Peach Crumble in a Jar

March 30, 2016

I love mason jars.  In my wedding, in my house, and in my fridge.  Does that make me the same as every other Pinterest-loving gal?  Whatever.  Long hair, don’t care.

I also love desserts.  So, desserts in mason jars are basically my favorite.  You could do this with any fresh or frozen fruit, but I went with some nice Southern peaches to go with a fried chicken dinner at my bestie’s house.  These Peach Crumbles in a Jar are great for taking to someone else’s house because you can pack them up with the lids and stack them!  I would definitely recommend serving them fresh, so bake them at their final destination if possible!  BUT they’ll need to cool down enough for people to hold their jars!  We put them in right after dinner, let them cook for 45 minutes, and then let them cool off for about 20-30 minutes.  Perfect little individual sized desserts for everyone!

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Look how pretty!  The crumble topping cooks down just enough to leave room for a scoop of vanilla ice cream.  Next up, cake in a jar.  I hear it can be done, so, now that I’m pretty sure I won’t shatter the mason jars in my oven, I’ll give it a try and let you know!


Peach Crumble in a Jar

15 minutes

45 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 6

Peach Crumble in a Jar


  • 3-4 cups frozen peaches
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • 3 tbsp brown sugar
  • Juice of one lemon
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 1 cup brown sugar
  • 1 stick of butter
  • vanilla ice cream for serving
  • 6 half pint mason jars


  1. Preheat the oven to 350
  2. Microwave frozen peaches to defrost, about 90 seconds
  3. Mix in cornstarch, cinnamon, 3 tbsp brown sugar, and lemon juice. Set mixture aside.
  4. In another bowl, mix together flour, brown sugar, and oats until combined
  5. Cut butter into small cubes
  6. Using your fingers to mix and mash, work the butter into the dry mixture until coarse pebbles form and the butter is thoroughly mixed in. You could also use a pastry cutter for this.
  7. Assemble the 6 jars by evenly dividing the peach mixture and topping with the dry crumbly mixture. You want the dry mix to go nearly to the top of your half pint jars.
  8. Place the jars in a larger pan and fill the pan with an inch or two of water. I used a 9 inch cake pan.
  9. Bake the jars at 350 for 45 minutes until the tops are golden brown and the peach mixture inside is bubbling
  10. Let the jars cool down until they are just warm to the touch (20-30 minutes)
  11. Top with a scoop (or two) of vanilla ice cream and serve!
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