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…
- 2 medium freestone peaches, almost ripe but not overly mushy
- handful of fresh raspberries (about 12 raspberries)
- 1 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1/4 teaspoon almond extract
- For the biscuit:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, diced
- 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk, plus extra for brushing
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fresh lemon zest
- coarse sugar, for sprinkling (optional)
- Preheat the oven to 425, and have 4 mini mason jars ready (4-ounce size). Remove lids and set aside.
- First, peel, pit and slice the peaches into 1/4” slices. Add them to a bowl with the raspberries, sugar, cornstarch, and almond extract. Stir very well, and then set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter to the mixture, and work it until it’s the size of peas. Use a pastry blender or your fingers to smush the butter evenly throughout the flour.
- Next, in a small measuring cup, whisk together the almondmilk, lemon juice, and lemon zest. Pour this over the flour mixture, and stir until a wet dough forms.
- Place the dough on a floured surface, and knead a few times to bring it together.
- Pat the dough out into a 6” square, and use the mason jar to cut out 4 circles of dough.
- Divide the fruit mixture evenly between the mason jars, and top with the dough circles.
- Brush with extra almondmilk, and sprinkle with coarse sugar (if using).
- Bake for 20 minutes, until the biscuits are golden brown and the fruit mixture is bubbling.
- Cool for a few minutes before serving (or putting on the lids and packing in your purse!)
Amount Per Serving:Calories: 118 Carbohydrates: 25g Protein: 3g