Fruit Cobbler Mason Jasons


A “Mason Jason” is a pie baked into an 8 oz Mason jar. A friend was chatting with me about them and accidentally typed “Mason Jason” instead of “mason jar” and I thought that was funny. That’s why.

The crust on top of this is not my traditional all butter crust - it’s a new recipe I found for cobbler crust that is so good I actually started using it for pies. But I found that my pie crust is flakier and prettier and just better for most pies. This cobbler is the exception. These pies are so easy to make and perfectly portioned. You can use your favorite fruit.

First make the fruit filling.

  • 3 cups fruit, fresh or frozen, and prepared (washed, pitted, hulled, whatever)

  • 1/2 cup sugar

  • 1 Tbsp cornstarch

  • 1 (scant) cup water

  • 5 mason jars

Combine the sugar, cornstarch and water in a large pot on the stove. Cook over medium heat, stirring constantly, until thick and hot. Stir in fruit and remove from heat.

Then make the dough.

  • I cup flour

  • 1 tsp sugar

  • 3 Tbsp butter

  • 1.5 tsp baking powder

  • 1/2 tsp. salt

  • 1/2 cup heavy whipping cream

In a food processor, combine flour, sugar, baking powder and salt and pulse a few times to mix. Add butter and pulse to cut it into the flour. Add cream and mix. It comes together pretty quickly; mixture should be fairly soft. 

Preheat the oven to 400º. Spoon the fruit mixture into the jars, leaving room at the top for the dough. Pinch the dough into balls and place on top of each jar. Don’t fill the jars too full - the dough will expand as it bakes.

Place jars (sans lids) on a baking sheet and bake for 10-15 minutes until filling is bubbly and crust is baked (it doesn’t change color too much). Try not to burn your face shoving it into your mouth while it’s hot. Wait a minute. Oh also put ice cream on top if you like enjoying yourself.