Raspberry Peach Cobblers in Mason Jars! This post is sponsored by The National Frozen and Refrigerated Foods Association, also known as NFRA. See EasyHomeMeals.com for more recipes & tips.
I’m in a stage in my life where I need desserts in my purse.
I’m not entirely sure what this says about me, but in the past week, I have eaten a ‘purse dessert’ in the park after a picnic with my Camille, in line at the library, and in the backseat of my car while my realtor shows my house to a potential buyer. (It helps ease the anxiety associated with strangers in my house that might not take their shoes off before entering).
I have big plans to expand my purse dessert-eating pursuits, and I started with these mini cobblers in mason jars. Let them cool slightly before packing, of course.
Always keep a box of disposal forks in your car. The single greatest thing about having a kid is a diaper bag packed full of anything and everything you might need, including silverware. Okay okay, there are other great things about having kids, I promise. But they’re escaping me now…
Portable desserts might be my new favorite way to get through life. And if you share your portable desserts, beware that you will make loads of new friends. I mean, if I saw a lady in public pull a dessert out of her purse and start eating it, I would try to strike up a conversation with such a wise woman, wouldn’t you? You just know that someone has life figured out when they plan ahead and bring dessert everywhere.
This cobbler recipe serves two, even though I’ve divided it into 4 mason jars. Each mini mason jar holds about 3 bites of dessert. That’s just not enough for me, man. I’ve got bigger needs than that. Raspberry peach cobbler in mason jar needs, you know.
However, if you don’t need cobbler portability, you can absolutely make this recipe in a small 1-quart baking dish, like the one I used for my chocolate cobbler. Just dot the biscuit mixture on top of the fruit and you’re set.
You’ll be happy to know that I used almondmilk to make the biscuit topping for the cobbler here. I’m a big fan of almondmilk these days, because it’s light, slightly sweet and super creamy. Oh, the versatility of almondmilk! I used Almond Breeze Unsweetened Vanilla to make the biscuit dough, and to brush on top before baking for a nice golden brown crust. Plus, almonds and stone fruit go together like a mom and a well-packed diaper bag.
So, tell me: what other desserts have purse potential? And don’t say cookies, because if you’ve never cleaned a crumbled cookie out of the bottom of your purse or diaper bag, you’re lucky. I’m thinking a small batch of rice crispy treats cut into sticks next…
Amount Per Serving: Calories: 118Carbohydrates: 25gProtein: 3g