Not Martha

to make: cobbler baked in jars

I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!). I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale.

(Half pint jars washed and drying.)

I used the blueberry cobbler recipe from Baking Illustrated. I was making 24 portions so the first time I tried to divide each recipe between 8 jars (making three total recipes worth). It was just enough that the blueberry mixture bubbled over each jar. Pretty, yes, but too sticky for a bake sale. So I made two batches of berries (each divided into 12 jars) and, at the suggestion of Scott, Official Cobbler Taster, I made three batches of biscuit topping (each divided into 8 jars). I might have thrown off the biscuit-to-fruit ratio, you may want to make two batches of each fruit and biscuits if you’re a purist.

(Look! The berry mixture didn’t boil up and spill over the tops this time!)

These are great for bake sales because the packing is an eye catcher. These are great for picnics because when you’re done you can put the top back on (containing the stickiness) until you get home and can wash them (blueberry is surprisingly easy to wash off). I have not yet tried to freeze and reheat these, but I suspect it wouldn’t work nearly as well as for the pie variant. I think dividing these among pint jars would work just as well, mmm, more blueberries.

The recipe, with notes on actually making it in jars, is below.

Seriously, the cornmeal added to the biscuit batter makes all the difference here. I might be biased, I [heart] cornmeal.

I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch.

For each batch I used a 10-ounce package of frozen wild blueberries and, for the sake of economy, filled out the rest with locally grown (and gorgeous) frozen blueberries that are sold in 48-ounce bags.

The scent of these baked goods right here is amazing. I wish you could smell it through your browser.

I cut 3.25 inch diameter circles to lable the top of the jars and fit nicely between the layers of the screw on lids.

On the back of the label I listed things one might do with the leftover jar. My very first thought was using it as a vessel for the sipping of bourbon, all the other options took a bit more imagination to come up with.

Pro tip: keep the cardboard boxes the jars come packaged in, they make it nicely easy to deliver the finished goods. I was up late cutting out these circle labels, it was very much worth it.

Blueberry Cobbler in Jars

Recipe from Baking Illustrated, with notes for preparing for 24 half-pint, wide mouth jars by Megan Reardon,

Baking these individual portions of blueberry cobbler in jars makes them handy for bringing to picnics, or for selling at bake sales which is what I did with these.

Filling (I made two batches)

  • 1/3 cup (3.5 ounces) sugar
  • 1 tablespoon cornstarch
  • pinch ground cinnamon
  • pink salt
  • 6 cups (30 ounces) fresh blueberries, or 36 ounces frozen blueberries
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon lemon juice

Biscuit Topping (I made three batches)

  • 1 cup (5 ounces) all-purpose flour (I used my BFF Sheperd’s Grain)
  • 2 tablespoons stone-ground cornmeal
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon (for sprinkling)
  • 2 teaspoons sugar (for sprinkling)

If you’re baking these in 24 half-pint jars, I highly suggest (from experience, mind you) getting all your ingredients ready and mixed together (except the biscuit topping, then prep the dry ingredients separate from the wet ingredients as the recipe below indicates) ahead of time. I also highly suggest weighing or measuring out your frozen blueberries before letting them defrost as it’s far, far messier to do this when they are defrosted and have let off a bunch of juice that will stain your fingers, your counter top, your favorite comfy tank top and your kitchen towel. All this pertains especially, especially, if you’re waiting until 10:30 the night before to start baking.

1. Pre-heat oven to 375 degrees.

2. For the filling: Stir the sugar, cornstarch, cinnamon, and salt together in a large owl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice and mix to combine. Divide evenly between 12 half-pint jars. Place jars on a rimmed cookie sheet (lined with foil, if you dislike washing oversized dishes the way I do). Bake until the filling i shot and bubbling, about 25 minutes, 30 if you’ve used frozen berries.

3. For the biscuit topping: Whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and vanilla together in a small bowl. Mix the 2 teaspoons sugar and cinnamon in a small bowl and set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatual until just combined and no dry pockets remain.

4. To assemble and bake the cobbler: remove the berries from the oven; increase the oven temperature to 425 degrees. (NOTE! It’s easy to overlook the immediately preceding instruction about increasing the oven temperature. Please back up and re-read until you walk to your oven and raise the temperature.) Divide each batch of dough into eight equal pieces and place each one in a jar on top of of the hot blueberries. (Heating the berries like this first helps the dough cook from both above and below.) Sprinkle each mound of dough with the cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 minutes, maybe 20 if you’re using frozen blueberries. Cool on a wire rack 20 minutes before serving or if you’re planning on taking them somewhere cool until just sort of warm before placing the lids on. (I let them sit overnight, just draped with sheets of parchment. I think that worked out ok. At least, I hope that worked out ok.)

baked cobbers, seen from overhead

You might also be interested in:

pies formed inside of small glass jars

Pies baked in jars, I made these a few years back. These are good to freeze before baking, then you can move them straight from the freezer into the oven, voila, a little bit of pie (almost) on demand. Also good if you’re baking for a large group and would like to assemble them a week or two in advance.


140 responses so far ↓

  • 1 Paola // Apr 17, 2010 at 9:15 pm

    You SO outdid all the rest of us who baked. These are AMAZING.

  • 2 megan // Apr 17, 2010 at 9:41 pm

    Aw, thanks. I was late to deliver the goods so I’m very sorry I missed you!

  • 3 MrsWheelbarrow // Apr 18, 2010 at 4:00 am

    Totally adorable. I might have to *borrow* this idea for the next bake sale. (I think these are pretty Martha-like, Miss Not Martha!) :)

  • 4 Tanya // Apr 18, 2010 at 7:31 am

    I was wondering if you might have a guess as to how long these can sit at room temp or how long they are good refridgerated? Thanks

  • 5 megan // Apr 18, 2010 at 12:40 pm

    MrsWheelbarrow – Take pictures and let me know, I’d love to see yours!

    Tanya – I don’t know, but I suspect not more than one day since the biscuit would probably get soggy. I baked these starting at 9 the night before and they were sold between 10 am and noon. I have two in my freezer, but I didn’t think to keep any sealed and in the fridge for testing later!

  • 6 em // Apr 19, 2010 at 5:53 am

    This is the cutest idea.
    where did you get those jars from though?

  • 7 Lauren // Apr 19, 2010 at 5:59 am

    Oooh! A great way to use my little jars. I made the pies in jars this year for family as Christmas gifts, and this is a perfect summer-y use! Thanks for your work in testing this all out for us.

  • 8 Jennifer // Apr 19, 2010 at 6:51 am

    Super cute idea! I love these. I almost feel like there should be a party thrown or something just so I can give these away!

  • 9 carol // Apr 19, 2010 at 8:04 am


  • 10 megan // Apr 19, 2010 at 8:17 am

    em – I found these at a larger grocery store, there was a section for canning supplies, I think in the condiments aisle?, and they were selling these half pint jars in flats of 12 jars.

  • 11 Maureen // Apr 19, 2010 at 9:02 am

    Absolutely beautiful.

  • 12 Katie | RunawayOctober // Apr 19, 2010 at 9:43 am

    These are way cute and def something I’ll use on our next camping trip. I do hope you warned people to eat it up quickly or put it in the fridge. It’s been my experience that if it comes in a jar, people think it’s safe to put it on the shelf for months. Yikes!

  • 13 Special Scout // Apr 19, 2010 at 11:27 am

    I looooove this idea! I must try it with peaches this summer. Thanks for sharing such an awesome recipe and leaving your tips!

  • 14 Vincci // Apr 19, 2010 at 2:26 pm

    Oh my gosh, Megan, how do you come up with these things? I gave out granola in pint-sized jars for Christmas and have since done a “repeat order” and am getting the jars back… maybe I’ll surprise everyone with blueberry cobbler instead of granola! So would you recommend doubling the recipe again in the bigger jar?

  • 15 Meredith // Apr 19, 2010 at 5:15 pm

    Those are so adorable! Love them!

  • 16 Renee // Apr 19, 2010 at 6:09 pm

    Oh, wow, I just love these. I’m definitely making them this summer — I live near Michigan, where we have the best blueberries. Would you mind giving just a few guidelines on how to make the labels? What program did you use and what is the diameter of the circle? They are so adorable.

  • 17 Brenda // Apr 19, 2010 at 9:39 pm

    Those look fabulous! Very creative! If you need more local bakers next year, let me know… I’d love to help. Brenda in Seattle (

  • 18 megan // Apr 20, 2010 at 1:20 pm

    Renee – I made 3.25 inch circles and cut just a bit wider around them. Otherwise I just used some free clip art and Photoshop.

  • 19 Amy @ Ess Eppis // Apr 20, 2010 at 10:38 pm

    These are awesome! This is a great plan for the next time I want to make something I’ll have to travel with.
    Thanks for sharing this!

  • 20 Msvicki // Apr 21, 2010 at 8:23 am

    I hesitate to say this, but you can often find jars at the thrift store (because sometimes they are hard to find for making my own jam!). I look every time I go to the thrift store. I have to buy new lids everytime I make jam, but they are cheap.

  • 21 Regan Jones RD // Apr 22, 2010 at 4:39 am

    I love, love, love this idea!

  • 22 Linda // Apr 22, 2010 at 8:27 am

    Thank you so much, i loveeeeeeeeeeeeeee your site.

  • 23 Sherry // Apr 22, 2010 at 10:21 am

    Great Idea Love your tips and Ideas thanks.

  • 24 Allison // Apr 22, 2010 at 10:43 am

    These are quite possibly the most adorable little things I’ve ever seen. I’m having a party this weekend and may just have to change my dessert menu around to include them…

  • 25 Sheryl // Apr 22, 2010 at 7:35 pm

    Love this idea. I am not much of a baker but I will be trying this soon.

  • 26 Redwraithvienna // Apr 23, 2010 at 2:11 am

    This is just …. wow … love it.

  • 27 Sue // Apr 23, 2010 at 7:30 am

    SO cute!!! GREAT idea! Thanks!

  • 28 waysideviolet » Blog Archive » weekend project // Apr 24, 2010 at 3:13 pm

    […] love this adorable idea for mini cobblers that Megan from Not Martha came up with. She made them for a bake sale, which is the sweetest idea […]

  • 29 Fliptrx // Apr 24, 2010 at 3:38 pm

    A quick bachelor dessert to pop into a lunch bag…use a simple spice cake mix and pour the jar 1/3 full…add a couple spoon of apple pie filling (love the sugar free ones), and bake, pop on a lid and stack them in the fridge…makes about a weeks worth of simple lunch desserts plus a few extras for an emergency breakfast or when you find yourself craving something sweet.

  • 30 pey // Apr 24, 2010 at 7:38 pm

    you are the best! this is the cutest idea!

  • 31 wildfire // Apr 26, 2010 at 4:29 pm

    Has anybody tried to freeze the cobblers??Why wouldn’t it work?? Frozen deserts are so handy but pie is a pain to make.

  • 32 Keliza // Apr 28, 2010 at 12:40 pm

    What a super neat idea! Love the idea of individual servings and so easy to freeze. Thanks!

  • 33 megan // Apr 28, 2010 at 1:26 pm

    Keliza – Please note that these will not freeze and reheat well. The pies that I’ve linked to above do cook really well if you freeze them after assembling but before baking.

  • 34 Shan // Apr 30, 2010 at 8:48 am

    In my baking class we made cobbler with a dumpling dough on top. The dumpling gives you a lot longer time without getting soggy. If you want to, you can freeze the filling in jars and put the biscuit dough on top before you bake them. You should be able to freeze the cobbler if its made with dumpling dough. We froze extra dough.

  • 35 Dawn C. // Apr 30, 2010 at 2:21 pm

    What a cute, beautiful, yummy idea! It’s no wonder I keep coming back to your website again and again and again and again…

  • 36 Elana // May 7, 2010 at 8:15 am

    Those are absolutely charming. I like the pie idea… freezing it until ready to bake. I could make the pies tonight for a dinner I am having Wednesday. Thank you for the amazing idea.

  • 37 Valerie // May 9, 2010 at 5:16 am

    Ahh… this recipe sounds great! Although I’m not sure where I’m going to find a large owl…

    “2. For the filling: Stir the sugar, cornstarch, cinnamon, and salt together in a large owl.”

    Hehe! Anyway, keep up the great work!

  • 38 bean // May 10, 2010 at 6:34 pm

    These are awesome, we are totally doing this for an adoption fundraiser we are having – would you mind saying how much you sold them for? Thanks!

  • 39 Minnie // May 12, 2010 at 5:26 pm

    The jars look like they are 4 oz jars not 1/2 pint jars. Please let me know before I make these little desserts.

  • 40 megan // May 12, 2010 at 5:42 pm

    Minnie – They are indeed half-pint mason jars. I even went a double checked the side of the box they came in.

  • 41 Donna // May 13, 2010 at 6:07 am

    I am listening to Julia Child’s The Years in France – it’s a delightful, informative book which I recommend to anyone who is reading this post. These cobblers look divine and I can’t wait to try out your recipe. Thanks for all the detailed notes.

  • 42 cobbler in a jar YUM - Sweets & Treats - // May 19, 2010 at 10:57 am

    […] in a jar YUM not martha — to make: cobbler baked in jars i want some __________________ "Two are better than one…If they fall down, they […]

  • 43 shannon abdollmohammadi // May 25, 2010 at 6:50 am

    Great idea!!!

  • 44 Jen // May 25, 2010 at 8:14 am

    Such an adorable idea! Great for both a quick dessert at home or for a bake sale. I hope I didn’t miss it somewhere, but did you provide any instruction on how to reheat these? If not, what would you recommend? Thanks!

  • 45 megan // May 25, 2010 at 9:20 am

    Jen – To reheat it’s the normal 350 for 10 minutes or until hot type of instructions. Eat soon, I fear the fruit will make the topping soggy.

  • 46 Today: Forever young. « // May 27, 2010 at 7:48 am

    […] Summer’s here: Blueberry cobbler… in a jar. […]

  • 47 Slice of Chic – Weekly Top Slices: Food // May 29, 2010 at 5:44 am

    […] While reading The Kitchn this week, I had an excellent blog brought to my attention, Not Martha. In particular, her Cobbler Baked in Jars had me excited to participate in the next bake sale. Or just make them because they’re so cute! Read the post. […]

  • 48 sir jorge // May 30, 2010 at 3:18 pm

    so simple, i love it

  • 49 Darlene Westfahl // Jun 7, 2010 at 4:28 am

    These are just the cutest ever!! I may have to take some of these in my market booth for out blueberry festival!! TFS!! great blog!

  • 50 Debbie // Jun 10, 2010 at 9:41 am

    These are awesome! I am actually making jelly/jam for my wedding favors and was trying to think of a good way to make a label. Did you print your labels on regular paper? Or was it thicker? Thanks!

  • 51 megan // Jun 10, 2010 at 12:01 pm

    Debbie – I printed the labels out on regular cardstock, it was thick enough for this purpose, but you might consider something heavier or a brighter white for a wedding. Congratulations, I wish you a fantastic wedding!

  • 52 Amanda Carter // Jun 12, 2010 at 1:36 pm

    What a really neat idea!!!!! Thank you soooo much! You truly have inspired me to try this ;)

  • 53 ElizabethMD // Jun 12, 2010 at 9:48 pm

    this is such a cute and great idea for fundraisers. I am soo storing this for all the fall fundraisers I go to.

    what a wonderful idea. Thank you so much for sharing :D

  • 54 Gemma // Jun 20, 2010 at 5:57 am

    What a cute idea! How much did they sell them for?

    I would think you could really push the envelope on $$ for the cuteness of these…

  • 55 Blueberry Cobbler Jars « RICOTTA RAMPAGE!! // Jul 1, 2010 at 11:53 am

    […] sister just graduated from high school, so we decided to make notmartha’s blueberry cobbler in mason jars as favors for her graduation […]

  • 56 Amanda Hale » Blog Archive » How To Make: Cobbler Baked in Jars // Jul 15, 2010 at 6:50 am

    […] While “stumbling” (, I came accross such a lovely idea that I had to share! They are little individual sized portions of cobbler, cooked right inside of half-pint wide mouth jars. This comes from Megan’s blog not martha and would be an excellent addition to a bake sale or a picnic. Check out the recipe for yourself: […]

  • 57 Leah // Aug 19, 2010 at 3:56 pm

    Have you tried any other fruit to do this? Cherries, apples, peaches? If so, what was your recipe for the filling?

  • 58 megan // Aug 19, 2010 at 4:43 pm

    Hi Leah – I just made the blueberry version and I used the recipe from the Baking Illustrated book. I apologize but I don’t have time to type it out and share the recipe. Really, any cobbler recipe will work out great.

  • 59 LizBeth // Sep 20, 2010 at 3:28 pm

    Saw larger jars on the shelf at the Apple Shack. They had Apple, Cherry & Peach Cobbler in a jar. The jars were quart sized. So they do have some type of shelf life, I did not check the dates on the jars. I have baked cakes in a jar & have kept for about 2 months. I bake, then place seal & band on & they will vacuum seal. Couple jars went to son for his birthday overseas & they were OK.

  • 60 oztilson // Oct 1, 2010 at 2:39 pm

    How am I supposed to let these sit till the bake sale tomorrow? Wow and wow- these are great and were so easy!
    Thanks a million-
    BTW-tried it with the recipe biscuit and bisquick- the biscuit was much nicer and worth the effort!

  • 61 Lauren // Dec 22, 2010 at 1:00 am

    Just made this with apple cranberry filling from Cooks. com for office holiday gifts. So delicious. I put 4 cups of chopped Golden Delicious apples and 2 cups of cranberries. The jars weren’t as full as I’d like, and I would like it to be a tad sweeter so next time I will do 5 cups of apple, and keep the cranberries the same. I prefer a tad less tang, so I think upping the apple to cranberry ratio will do the trick.


  • 62 Emily // Jan 8, 2011 at 1:11 am

    This is the perfect thing for my family Christmas next year! I wish I would have “stumbled upon” this earlier. Thanks for sharing this!

  • 63 Julie B // Feb 18, 2011 at 12:15 am

    I too am curious about how much you sold these for, as I’m thinking about selling this for a fundraiser.


    I’m also curious if you broke the cost of making them, per jar?

  • 64 megan // Feb 18, 2011 at 12:26 am

    Julie B – It wasn’t my fundraiser so I let the person organizing the table set the price. She charged $5 per jar and said they all sold out. If I could have I would have included a small bamboo or compostable spork.

    I didn’t break down the per-jar cost so I cannot say how much it cost me, but I did buy large bags of frozen blueberries and only used wild blue berries for part of the filling which did save a bit of money.

    Best of luck!

  • 65 Chiara // Mar 22, 2011 at 7:25 am

    Hi, this is such a great idea! For gifts or even as snacks in the pantry :-) I am loving your website…

  • 66 Ladi Adra // Mar 22, 2011 at 9:24 am

    Excellent idea just because these are too-too cute. I’ve had a hankering for peach cobbler the last week or so, and then last night, I happened upon your posting for these cuties, so, my hat’s off to you Megan. Thanks for the share.

  • 67 Sarah Smith // Mar 29, 2011 at 3:45 pm

    These look so cute. How well do you think they would travel? I’d love to do these for gifts!

  • 68 megan // Mar 29, 2011 at 5:37 pm

    Sarah – They travel well because of the jars but they don’t keep any longer than any other baked good. I have not tried freezing and then baking these, but that might be an option for you.

  • 69 Barbara // Apr 13, 2011 at 9:29 am

    Amazing! I came here looking for sewing tips and got distracted by the leprechaun cake. I LOVE these cobblers in jars! Can you really freeze them in glass? Thank you. Beautiful pictures and great descriptive recipes too! ♥

  • 70 Lee // Apr 21, 2011 at 1:57 pm

    Just ordered some wide-mouth canning jars!
    Ever done any cooking in a shot glass?

  • 71 Naturally Me Creations // Apr 24, 2011 at 2:29 am

    These sound so delicious (but way too much work for my liking, hehe – i’m a lazy cook/baker), and the way you presented them are adorable too! Especially your jar repurposing tips behind the lable. :)

  • 72 Mary // May 14, 2011 at 9:07 pm

    How much did you sell these for at the bake sale?

  • 73 megan // May 14, 2011 at 11:40 pm

    Mary – I let the people at the bake sale price them and they went with $5 each. The jars are tiny, only four ounces, so I was inclined to charge less but when it’s for a good cause people are happy to pay.

  • 74 Lynda // May 16, 2011 at 3:03 pm

    Could you use canned pie filling for the cobblers?

  • 75 megan // May 16, 2011 at 9:16 pm

    Lynda – I don’t see why not. I’ve never tried it so I cannot advise you on how it might go.

  • 76 Karin // May 22, 2011 at 1:30 pm

    I really love your ideas and your passion in doing all this!!! You’re an inspiration, thanks!

  • 77 Yum Alert: Baby Baked Cobblers | The Luxury Spot // Jun 4, 2011 at 8:01 am

    […] from Not Martha <<click to find the recipe for the topping & […]

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    […] Blueberry cobbler baked in jars […]

  • 79 Mrs. H // Jun 23, 2011 at 5:54 pm

    Is it necessary to grease the insides of the mason jars first? I grease the baking dish (butter) when baking cobbler.. Just wondering… Thanks. <3

  • 80 Blackberry Cobbler, in a Jar // Jul 1, 2011 at 5:33 am

    […] utilize them.  Some ideas aren’t fine tuned yet, so while I work out details, I read all the posts about cobblers in jars. I figured I would […]

  • 81 Wendi @ Bon Appetit Hon // Jul 5, 2011 at 6:17 am

    These were the perfect desserts to bring to 4th of July. And best of all, I still have some to enjoy in perfectly portioned servings.

  • 82 QuickFixMiami // Jul 5, 2011 at 12:25 pm

    Yummoo! that look sdelicious.

  • 83 Ally // Jul 15, 2011 at 3:05 am

    Do u bake it with the jars? Is it any type of jars?

  • 84 megan // Jul 15, 2011 at 8:09 am

    Ally – Yes, I bake it right in the jars. I fill them and put them in the oven. I use canning jars that are made to be able to withstand heat and temperature changes.

  • 85 Megan // Jul 21, 2011 at 9:30 pm

    I am confused….way up in the comments, someone asked you how big the jars were as she thought they looked like the little 4oz jars…you told her they were half pint jars (you even checked the box). And a 1/2 pint is 8oz….but then, just above a few responses you mentioned “the jars are small, only 4 oz”….I am planning to make these for a bake sale next month and want to get the right size jars for the recipe amounts…so not sure if you used 8oz jars or 4 oz jars?

  • 86 megan // Jul 21, 2011 at 9:34 pm

    Megan – I am so sorry. These are 8 ounce jars. The 4 ounce jars are much smaller (and have a diamond pattern in the glass). I apologize for the confusion!

  • 87 Katelyn // Jul 24, 2011 at 11:01 am

    Will these keep for a while? My husband is deployed and I have sent him cake in a jar that did well….but fruit cobbler would be awesome. Any ideas?

  • 88 megan // Jul 24, 2011 at 11:25 am

    Katelyn – From what I’ve read these jars as an optimum environment for botulism and I cannot recommend shipping them, sorry. Much support to your husband!

  • 89 simply // Jul 28, 2011 at 2:26 pm

    is it safe to bake in the mason jars?

    I ask this because I recently baked a batch of brownies in the pryex casserole dish. from the
    oven I transferred to the wooden cutting board.
    the pryex nor the wooden cutting board were neither wet. wouldn’t you know it… shattered glass! Praise God I was not hit by the glass.

    I love this idea, but I am concerned especially baking a 450-degrees. can the mason jars handle that temperature?

    Thoughts to share….
    Thank you.

  • 90 megan // Jul 28, 2011 at 3:31 pm

    Simply – Officially the makers of jars do not suggest using them to bake in. I have had no trouble except for small cracks in the bottom of tiny jars when they went directly from the freezer to the hot oven. That said 450 degrees is very hot, you might want to do a test batch before committing to the whole project.

    Pyrex is a whole other situation, read this thread about Pyrex at Ask Metafilter for a whole lot of technical information on why Pyrex can shatter evenwhen there isn’t a large change in temperature.

  • 91 Erin // Aug 15, 2011 at 9:13 pm

    I so wish i had time to pull this off before we go – I do have a whole flat of blueberries. this might have to be my first project when life slows down a bit – ha!

  • 92 The Mom Chef ~ Taking on Magazines One Recipe at a Time // Aug 20, 2011 at 6:19 pm

    I’m so glad that I StumbledUpon this! Wow, what an amazing amount of work and love went into those gorgeous little pint jars. I love the idea and how it all turned out. I really like the card that had ideas for the pint jars (the bourbon does belong at the top of the list!).

  • 93 Wanda // Sep 12, 2011 at 2:48 am

    Love this idea. I’m making some food for my son’s family who just came home with a new baby. They will love getting some plum cobbler in a jar! (With a container of ice cream, of course)

  • 94 Meaghan // Sep 12, 2011 at 7:58 pm

    How long do your cobbler and pie in a jar last when stored? Have you tried shipping them? My sis-in-law ships cake in a jar to my brother in Afghanistan. Thanks and wonderful idea!

  • 95 megan // Sep 12, 2011 at 10:58 pm

    Meaghan – I’m afraid that my cobbler is not safe to ship, or to keep at room temperature for any length of time. If I keep it for a time over 24 hours I freeze it and keep it frozen until baking. I’m so sorry, any my best wishes and support to your brother in Afghanistan!

  • 96 Lisa // Sep 15, 2011 at 1:12 pm

    I am assuming that since these are meant to be eaten immediately and not stored, the lids do not have to be sealed in a hot water bath right after the jars are filled? I can bake in the jars, allow them to cool, put the lids on with cute labels, and inform the recipients that they need to partake of the goodie immediately, or at least refrigerate it promptly?

  • 97 megan // Sep 15, 2011 at 1:31 pm

    Lisa – Yes. I washed the jars and lids in the dishwasher and dried them thoroughly but I didn’t sterilize them. The jar is just a deliver system, not mean to preserve the baked good!

  • 98 Kat // Sep 27, 2011 at 11:29 am

    I’m so sorry if this is a silly question, but I’ve read through the comments and I’m still a little confused about the shelf life of these cobblers. Will they hold up if baked, then frozen for a short while (like, 2 or 3 days?) before being given out as wedding favors? I love this idea and I think they’d make an awesome touch (and be slightly easier to make than pies) but I don’t want to give people botulism in a jar for coming to my wedding :) Thanks so much!

  • 99 megan // Sep 27, 2011 at 11:51 am

    Kat – I do not mean for the jars to act as a form of preserving the cobblers at all, it was simply a tidy packaging solution for a bake sale that could also be reused. I wouldn’t bake then freeze them, the top of the cobbler would absorb too much liquid as it thaws. I’m so sorry that this might not be the solution to your wedding favors that you were hoping it would be!

  • 100 Kat // Sep 27, 2011 at 12:02 pm

    That makes a lot of sense! Thanks again :)

  • 101 mandee rae // Oct 18, 2011 at 2:22 pm

    megan- i tried out this recipe last weekend and they were a huge hit at the pot-luck wedding i brought them too. i accidentally bought the 4oz. jars instead of the 8oz. ones though! the result? even teeny tinier versions of your cobblers! so cute!! thanks for the tutorial. ~mandee rae

  • 102 Kali // Nov 9, 2011 at 7:07 am

    Such a great idea! I bet this was a hit at the bake sale! They look yummy! I also heart cornmeal and blueberries! Thanks for sharing these amazing little deserts!

  • 103 Sarah // Jan 28, 2012 at 6:09 pm

    Hi I was wondering if you would think these would work for sending overseas in the mason jars, sealed. I recently made cake in mason jars and sealed them immediately after they were done baking in the oven. They were successfully shipped and eaten without going bad. Do you think the cobbler and pie recipe would work as well?

  • 104 megan // Jan 29, 2012 at 4:40 pm

    Hi Sarah – I’ve heard from food safety people that this is not safe for shipping or preservation. I have to recommend against shipping these in the hopes that they are not contaminated.

  • 105 Linda // Feb 4, 2012 at 2:11 pm

    Love this idea. How long will they keep once baked and cover with the lid?Thinking of doing this as wedding favors and would like to make them a few days before wedding. Also my daughter is using a strawberry theme so could I make a strawberry cobbler? Thanks so much for your wonderful blog.

  • 106 Estelle // Feb 9, 2012 at 4:30 am

    this idea is amazing! can we use any type of jar, or not? because I’m afraid that the jar may brake in the oven..

  • 107 nancy // Feb 20, 2012 at 4:16 pm

    This is seriously one of the cutest and most delicious ideas I have ever seen! How exceptionally creative. I love it.

  • 108 Caitlin // Mar 13, 2012 at 11:29 pm

    These look awesome! What a great idea… Will definitely be making cobblers in jars this summer. I also liked the post about making pie crusts ahead of time in jars and freezing them! I like how many pictures you use to show what to do, and that you give a full description! Excellent blog.

  • 109 Debbie // Mar 18, 2012 at 9:37 am

    OMGoodness….I saw these and tried them this morning as a trial run for a library bake sale next month!!! Thinking these were too good to be true I wasn’t real sure of myself but these are too cute for words. I had 4 oz jars and decided to make a “taste”……..On my must do (over and over and over) list for bake sales, bunco snacks, Red Hat goodies…tooooo many to think of. Thank you so much for sharing!!!!!!

  • 110 danaeL // Mar 19, 2012 at 6:17 pm

    adorable! I also want to try

  • 111 Cindy // Apr 19, 2012 at 4:01 pm

    I want to pin this page onto pinterest, but don’t know how without you having a link button. I have found that ‘pinning’ things is the best way for me to remember to do them! Do you know how to do this, or can you add the pinning button here? Thanks!

  • 112 megan // Apr 20, 2012 at 12:59 pm

    Cindy – I can! And I will as soon as I get a chance (it will be a site-wide change). In the mean time I encourage you to install Pinterest’s bookmarklet called “Pin It”. The bookmarklet and instructions on how to install the button are at the top of this page right here:

    Thanks Cindy!

  • 113 nicole // May 17, 2012 at 10:10 am

    Thank you for posting these! I had a bake sale for work yesterday and made both rhubarb crisp & blueberry cobbler in a jar for my contribution. It worked out great and was a big hit! Thanks again!

  • 114 Leslie // May 21, 2012 at 8:20 am

    I was wanting to do these for my baby shower. Would the glass 4oz baby food jars work for this recipe? Do you think the coppler topping would hold up if I made them the night before? Thanks for your help.

  • 115 Lindsay - Shop Ella Lou // May 22, 2012 at 12:09 pm

    I absolutely love desserts baked in jars. Not only are they practical, but they add a sense of whimsy to just about any occasion. I made cheesecake in jars just like these for a friend’s baby shower last year and they were the star of the meal. I can’t wait to try these cobblers (and thanks for the detailed instructions – very helpful!)!

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  • 118 paula // Sep 4, 2012 at 1:58 pm

    fyi, avery makes round (kraft paper) labels that are 2.5″ i think. i use them on my wine jelly which i package in the squat ball jars (8oz?). i think the wide mouth jars are a standard size, so should fit all. super easy with download-able software! love this idea. have you seen the weck jars–they would be so cute!

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  • 120 Cathy Polachek // Sep 26, 2012 at 6:51 pm

    You said you can go from the freezer to the oven, but do you not preheat the oven 1st? I’m just worried about having it shatter in the hot oven.

    Thanks for the idea! Can’t wait to try it!

  • 121 megan // Sep 26, 2012 at 7:53 pm

    Cathy – I put them right into the oven, maybe with a brief stop on the counter while the oven warmed up. Nothing shattered, but I can say that the makers of the jars definitely do not approve this use of the jars.

  • 122 Paula Bell // Dec 18, 2012 at 2:44 pm

    If you use the screw on lids (available at WalMart, etc), you can re-use the jars for overnight no cook refrigerator oatmeal…It is awesome!!!
    In a pint jar (but I am sure you can figure out how to half it)
    1/4 c uncooked old fashion rolled oats (no instant, quick or steel cut)
    1/3 c skim milk
    1/4c low fat greek yogurt
    1/2 tsp cinnamon
    1 tsp honey
    1/4 c unsweetened applesauce
    I also add chia seeds 1 1/2 tsps, for their healthy benefit.
    In jar add oats, yogurt, milk, honey, seeds and cinnamon and shake it up…then add the applesauce (more if you like or if it will fit). Refrigerate overnight or up to 2 days…Eat chilled. Enjoy!!! Many fruit combinations are available. (

  • 123 Linda // Apr 8, 2013 at 6:33 am

    Thanks! This was the perfect dessert for our steeplechase party this weekend! My 8 year-old and I had so much fun making the cobbler (apple-blackberry), and everyone loved the jars. (We had a southern theme, so it was a perfect fit.) Great for sending home leftovers too. I know we’ll be making them again! :)

  • 124 Ana // Apr 9, 2013 at 8:23 pm

    Thx for the great idea! My son and I made peach cobbler for his class to enjoy during his presentation on the state of Georgia. I think I know what the jar discrepancy was. The taller regular rim half pint containers look much bigger than the short wide mouth jars that are also half pint. They both hold 8 ounces. The short wide mouth jars work great! I was very confused…the four ounce are very cute but I don’t think they make enough cobbler. We used Avery craft labels and they turned out adorable and delicious.

  • 125 JeanBean // Apr 30, 2013 at 6:16 am

    I love these and the pies in jars recipe. So cute and delicious looking.

    I’m planning on making the pies in jars for a bake sale. But I’m not sure whether to offer them as frozen, unbaked pies or as fully baked pies (would you leave the lid off?)

    Anyone sell pies in jars before? How did you offer them?

  • 126 megan // Apr 30, 2013 at 12:31 pm

    JeanBean – For bake sales I put all the lids on with a label. Then at the sale I open one jar so people can see what’s inside (like how grocers have one orange cut in half at the display). I sold them as baked and ready-to-eat pies and offered a bamboo utensil with each jar. Have a great sale!

  • 127 Gena // Jun 5, 2013 at 9:26 pm

    I made these a couple of times last summer for my family…scrumptious sweetness topped with vanilla ice cream…yum! I didn’t follow the recipe step-by-step, but it comes out yummy every time. So glad to find it again this summer. :D EASY and just enough sweet to make me happy…

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  • 130 Katie // Nov 25, 2013 at 5:25 pm

    Do you have to worry about the mason jars breaking from the heat of the oven??

  • 131 megan // Nov 25, 2013 at 5:34 pm

    Katie – Yes, be aware that that is a possibility. However, I’ve only had one crack when I went directly from the freezer to the oven, and even then the crack didn’t break the jar into pieces. But be careful and inspect the jars before you serve them.

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  • 133 haironfiresgirl // Apr 16, 2014 at 3:24 pm

    Megan~ I just discovered these mason jar cobblers and am so excited to make them for my daughter’s graduation shindig! I was fooled by the pictures (before I read carefully) and thought the jars for the small 4 oz jars. I don’t think I’ve ever seen the half-pints that are both wide-mouthed AND vertical on the sides (rather than having a body wider than the mouth). Anymore details about locating these would be very helpful!

  • 134 megan // Apr 16, 2014 at 4:36 pm

    haironfiresgirl – They are indeed 8 ounce wide mouth jars. I found them at a Fred Meyer store in Seattle. I think I just saw them at a QFC as well (a Kroger brand). They are Kerr brand jars, if that helps. Good luck! If nothing else a tall 8 ounce jar would show off the inside better – when these were sealed up the biscuit topping didn’t real show through the jar.

  • 135 Bethany // Jul 15, 2014 at 8:01 pm

    Hi! i was wondering if the mason jars have to be that small because i have the regular quart sized ones and i want to know if they’ll work? if so can i know the time and or temperature change to make sure they come out really well?

  • 136 megan // Jul 16, 2014 at 10:36 am

    Bethany – The jars don’t have to be this small but I’m afraid that I haven’t tried the recipe on quart sized jars so I’m unable to tell you how much longer to bake them for.

  • 137 Coco in the Kitchen // Oct 2, 2015 at 2:39 pm

    Adorable beyond words!

  • 138 Diana // Dec 14, 2015 at 3:34 pm

    What brand of jars did you use?
    I’m wanting to do cupcakes in jars, similar to this, but having a hard time finding jars that can be baked in the oven.

  • 139 megan // Dec 15, 2015 at 6:34 pm

    Diana – These were either Kerr or Ball brand canning jars. Neither brand can officially give a thumbs up to using these for baking vessels, but I had no trouble with them. On the occasion that I’ve frozen a small pie in a jar and transferred it right from the freezer to the oven to bake I have seen a few hairline cracks form. Nothing broke but freezer – oven is best to be avoided.

  • 140 Terese // Dec 29, 2015 at 3:50 am

    Thank you so much for being responsible blogger in letting people know that using canning jars for baking is against manufacture recommendations. As well as tell people that desserts are not shelf stable. It is refreshing in this day and age.
    While the jars are glass and you would think glass would be strong, they are only made to withstand 250 degrees or less.
    Taking jars from freezer to hot oven is a huge risk. And dampness on a jar being introduced to a preheated oven is recipe for disaster. Thermal shock can break a jar in just a 40 degree difference.
    Be safe everyone! If you have a jar crack even a tiny bit, please throw it away food and all. Glass can pop off thin slivers of glass
    Have a great day. Thank you for a great site! I need to write down a recipe or five! Plus there is sewing area? I won’t get a thing done today!

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