I am completely obsessed with mason jars. There. I said it in my first post before anyone else could call me out on it. I didn't have a grandmother who canned foods and I didn't use them to catch fireflies when I was a kid, so I can't even blame this weird compulsion to collect and fill mason jars on nostalgia. I just think that they're so charming, easy to clean, and useful in a million ways.
One of the best ways to use mason jars is to cram food into them. Boyfriend tends to tease me because I will often transfer perfectly-sealed food from their intended packaging to stuff it, sometimes awkwardly, into mason jars. Even Oreos aren't safe from my tirade and I don't even eat Oreos. Still, somehow, there is a mason jar full of them in my pantry. Explain that.
Oreos and other pseudofoods aside, let's talk about pie. Big fan of pie. You know what's dumb about pie, though? The fact that it is served in slices. I'm sorry, pie-hard fans... I know it's sacrilege, but I just think that pie obviously doesn't like the fact that we keep serving it like cake. It's sloppy! It goes everywhere! Even the best baked pies that I've seen have trouble keeping their shit together when sliced.
Crumbles, on the other hand... they've got it figured out. They generally hang out in their own little dishes, wholly accepting the fact that they're amorphic little puddles of fruit. If they don't have their own little hangout, they totally don't mind just being slopped into a bowl with some whipped cream. I find that admirable. Just lay back, accept who you are and others will do the same. Way to be, crumbles. We love you for it.
Obviously we know what we need to do here. I'm gonna cram some crumbles into mason jars. If that doesn't sound totally awesome, adorable and delicious to you, well... we might not have a ton in common.
For this recipe, I highly recommend using 4 Kerr brand wide mouth 8oz mason jars. They are the PERFECT size for this recipe, and you don't have to worry about wasting ingredients or running out. The lids are perfect for sealing leftovers for later.
If you don't have mason jars, you can also use glass or ceramic ramekins... but mason jars are so much cuter!
Peach Strawberry Crumblebums
2 cups ripe peaches, chopped
1 1/2 cups strawberries, chopped
[If you're not a strawberry fan (you monster!) you can always substitute any other berry. Raspberries rule in this recipe, too!]
Juice from 1 lime
2 tbsp all-purpose flour
4 tbsp brown Sugar
1/2 cup non-instant oats
1/2 cup all-purpose flour
1/2 cup brown sugar
6 tbsp melted butter
1/4 cup chopped walnuts
1 tbsp cinnamon
1 tsp nutmeg
4 8oz wide mouth mason jars
2 medium bowls
Preheat your oven to 325°. Pretty standard... I bet you were expecting this step, even. You should've just done it before I even told you to. I guess you were probably waiting for specifics. Well, go for it! You got this. The rest of the steps take a little bit more work.
Place your mason jars on a cookie sheet and liberally spray the inside of them with cooking spray. Dramatic lighting lends a big hand in this step, because it lets both the mason jar and cooking spray know that you mean business. Spray the hell out of the lips of the jars, because that's where all the bubblin' is going to happen and the cooking spray makes cleanup so much easier.
In a medium bowl, combine all of the filling ingredients and stir with a spoon until combined. I choose to leave the skins on the peaches because my mother told me that's where all of the vitamins live, and I tend to blindly believe the most ridiculous-sounding sentences that my mother says to me. Plus, I like the texture!
Spoon the filling mix into the mason jars until they are almost full and you are all out of filling.
In another clean medium bowl, combine all of your topping ingredients. Stir it up. Spoon it on top of the filling until your jars are full and you're all out of topping. Wow... when I said that the rest of this would be more difficult than step one, I was kind of lying.
Pop that junk in the oven for 40 minutes. Go do something awesome while you're waiting. I seriously don't want you doing something totally lame while you wait for these crumblebums to finish. I mean it. One thing you could do while you wait is to make some homemade whipped cream to top these pups with when they get out. They're great without, but for maximum excellence, whipped cream is a must. If you don't know how to do that, stay tuned! I'll show you later. For the time being, store-bought will also do... I guess... or you can eat them stark naked.
Check your 'bums. Is the topping nice and crispy and the fruit bubbling over the edge a bit? As oven temperatures may vary, you might need to leave them in a bit longer. 5-10 more minutes should do. If they ARE nice and bubbly, pull them out and let them cool for a few minutes while you die of excitement because these suckers look good coming out of that oven.
That's it. Seriously. It is insane how easy and mess-free this recipe is. I like to serve mine with whipped cream on the side, because you want to eat these guys while they're still piping hot while avoiding instantly melting all of your delicious whipped cream.
IF I have leftovers, I store mine by simply screwing the mason jar lids on and leaving them on the kitchen counter, as I would a pie. I'm not certain how long they keep for because they never last longer than 2 days in my house. I sincerely don't think you'll have an issue with them lingering, either.
Questions about this recipe? Suggestions for future posts? Don't hesitate to shoot me an email at Jennie@littlemothcurios.com, or leave a comment below! Thanks for reading, friend!