Yay for peach season! It’s definitely one of my favorite fruits, especially this time of year when they’re so juicy and sweet! Growing up, my mom made jars and jars of canned peaches, as well as the best peach pie I’ve tasted to date. I wish I inherited her ambition when it comes to those sorts of things, but around the kitchen, I tend to go for quick and easy. That’s where peach crisp in a jar comes in.
Fresh Peach Crisp
For the Filling
4 large peaches
¼ cup sugar
½ tsp. cinnamon
1 TB. minute tapioca
Fill a large pot with water and bring to a boil . In a large bowl in your sink, prepare an ice bath. Quickly immerse the peaches in the boiling water and transfer to the ice bath. Peel the skins off the peaches and cut into ¼” thick slices.
In a bowl, combine the peaches, sugar, cinnamon, tapioca and salt. Spoon equal amounts of the mixture into four 15 oz. jars (I used Canadian Gem jars).
For the Topping
¼ cup butter
¼ cup brown sugar
¼ cup flour (white, whole grain or nutri-blend if preferred)
¾ cup quick rolled oats
¼ cup chopped walnuts or pecans
Preheat the oven to 400 degrees. Mix the butter, brown sugar, flour, oats, and walnuts until you’re left with crumbs and small chunks of topping. Loosely spoon over top of peach filling in the jars.
Place the jars on a rimmed baking sheet and bake for 18-20 minutes. Next, rotate the baking sheet, turn the heat down to 350 degrees, and bake for approximately 5 more minutes. The filling should be bubbling vigorously and the topping should be golden brown.
Allow the jars to cool down and serve with a scoop of vanilla ice cream.