I will admit this. I love mason jars. They are cute, functional and totally crafty. Even though I don’t have a crafty bone in my body I see a mason jar and I feel like freaking Martha Stewart.
My love for mason jars and Martha Stewart helped me put this post together. As I stared at a table full of jars I realized I should start cooking inside these adorable little vessels. Who doesn’t love a little edible on the go container? Plus, again, it’s really super cute.
As I rooted around in my pantry I found a little neglected bag of vanilla sugar that was begging to be used. So I decided I would pair it with the few remaining peaches sitting on my counter. It was a match made in heaven. The type of match that will last forever. It’s no summer love, it’s a forever love. Great. Now I have Summer Lovin’ stuck in my head. Thanks John Travolta.
So, back to mason jars, peaches and vanilla sugar. I used my little 4 ounce jelly jars but really use any smaller sized mason jar you see fit. I’m sure they will all work. For the topping I used one of my favorites. It’s from Ina Garten and it’s the bomb. Who else loves Ina Garten? I think it’s my dream to get invited to one of her little dinner parties. At the end of the party I imagine we would all sit around awkwardly giggling and talking about Jeffery’s love of roast chicken.
I’m so random today. Make the crisp. Eat the crisp. Love the crisp. Also, don’t forget to love the mason jars. They are super cool.
Vanilla Sugar Peach Crisp
Yield: 5 small mason jars
Prep Time: 15 minutes
Cook Time: 20 - 25 minutes
Total Time: 35 - 40 minutes
4 small peaches
3 tablespoons vanilla sugar*
1 tablespoon King Arthur Flour Pie Filling Enhancer**
Pinch of salt
2 tablespoons vanilla sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter – melted
1/2 cup + 2 tablespoons all-purpose flour
Source: Filling by Nutmeg Nanny and topping from Ina Garten
Pre heat oven to 350 degrees.
Toss peaches with the vanilla sugar, pie filling enhancer or flour and pinch of salt. Let them sit for at least 5 minutes to release juices. Spoon equal amounts into small 4 ounce clean mason jars or ramekins. Top equally with topping and bake for 20-25 minutes until the crisp is golden brown and delicious.
Tip:I put my little jars on a small silcone pat lined baking sheet before baking. This not only stopped them from sliding but if they overflowed it made for easy cleaning.
*No vanilla sugar? Just use 3 tablespoons of regular white sugar and add one of the following: 1 teaspoon vanilla extract, 2 teaspoon vanilla paste or 1/2 scraped vanilla bean.
**You can always substitute 1 tablespoon flour if you prefer.
Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside