Who doesn’t love mason jars? They’re trendy, fun, and create a perfectly portion-controlled dessert that everybody can enjoy. Just in time for summer, these charming Strawberry Mason Jar Cobblers are just the right size for an irresistible ending to a family meal or outdoor cookout with friends.
Strawberries, not your thing? No problem! Substitute them with your favorite fruit that’s in season. These cobblers are the perfect ending to a hot summer day (and they look amazing too).
Plus, you’ve got just enough room on top for a scoop of ice cream!
This recipe makes 4 half-pint jar cobblers (Ingredients can be doubled for 8)
Here’s what you’ll need:
3 cups sliced fresh strawberries
1 tablespoon lemon juice
Zest of one lemon, divided
3 tablespoon Dickinson’s Strawberry Jam/Preserves
1 tablespoon cornstarch
1 cup Cracker Barrel Pancake Mix
1/4 cup melted butter, cooled
4 tablespoons milk
4 tablespoon raw sugar or white granulated
1. Preheat oven to 375 degrees. Wash and dry 4 half-pint canning jars.
2. In a mixing bowl, toss together the sliced berries with lemon juice and half the lemon zest. Add strawberry jam. Stir to mix. Sprinkle cornstarch over berries and gently toss until blended. Divide strawberry mixture evenly between 4 glass canning jars.
3. In another bowl, mix together the pancake mix and the second half of the lemon zest. Make a well in the mix and add the melted butter and blend with a fork. Slow-ly drizzle in just enough of the milk to create a wet dough.
4. Use a spoon to drop dough into each jar of berries. Do not smooth the top of the dough or spread. Just leave it “bumpy”…Sprinkle raw sugar crystals over the top of each and place them on a baking sheet. Bake for 20-25 minutes, or until the berry mixture is bubbly and topping is golden brown and puffy.
Delicious warm or at room temperature topped with a small scoop of ice cream or whipped cream. Drizzle on more jam if you like, and enjoy!