Welcome to my newest obsession....dessert in a mason jar. Aside from being adorable, completely portable and the perfect size; these jars remind me of my grandma and homemade jams. I think that's why I smile every time I look at them.
In the past I've made pies, cookie dough and crumbles in these jars. However, this is my first attempt at a cobbler. My husband will tell you that his favourite fruit is a peach, and I'm partial to fruits that end in 'berry.' So, it seemed fitting that we should combine the two, top it with a flaky biscuit, creamy vanilla ice cream and call it a day.
This recipe is the perfect ending to a summer BBQ. Fresh peaches and blueberries baked and bubbly to perfection - Mmmm. I wish I could say I waited for my dinner guests before diving into one of these, but alas, the sweet aroma coming from my oven overtook my senses and J and I shared one this afternoon. I like to refer to this as 'quality assurance.' You're Welcome!
ENJOY - happy summer!
Blueberry-Peach Cobbler ala Mason Jar
Fruit Filling:(courtesy of Emeril)
5-6 peaches, peeled and cubed
2 cups fresh blueberries
1/4 cup brown sugar
1/2 cup granulated sugar
2 Tbsp butter
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 cup butter
1 cup buttermilk
1 tsp vanilla
vanilla ice cream, for serving
Preheat oven to 375 degrees.
In small saucepan, combine butter, granulated sugar and blueberries. Cook over medium heat for 6-7 minutes stirring until syrup forms. Remove from heat allow to cool.
In separate bowl combine brown sugar, salt, cinnamon and nutmeg. Add peaches and stir to coat. Allow to sit for 5 minutes to absorb flavours.
To make biscuit topping, combine all dry ingredients and stir. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and vanilla and stir until just incorporated.
To assemble. Add peach mixture to the bottom of six mason jars. Spoon blueberry mixture evenly over peaches. Cover with biscuit topping and sprinkle with sugar. Bake for 30 minutes, or until fruit mixture is bubbly and biscuit is golden brown in color.
Serve warm or at room temperature (I prefer warm). Top with vanilla ice cream. (Mmm...melts on impact)