Question: Make peach cobbler in a jar
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6 cups peaches, peeled and chopped    2 tbsp tapioca starch, or 1 1/2 tbsp cornstarch    2 tbsp honey    1 inch knob of ginger, finely grated    2 tbsp lemon juice    CRISP TOPPING    1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)    11/2 cups rolled oats (not quick oats)    1/2 cup chopped almonds (optional)    1/2 cup brown sugar or coconut palm sugar    1/2 cup melted butter    pinch of salt        Report this ad         INSTRUCTIONS    Preheat oven to 375°F.    Peel peaches, remove stone, slice and chop.    In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.    Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.    Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.    Place filled jars on a  plastic wrap lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.    Cool slightly and serve.    NOTES    Use gluten-free oats if necessary.
6 cups peaches, peeled and chopped    2 tbsp tapioca starch, or 1 1/2 tbsp cornstarch    2 tbsp honey    1 inch knob of ginger, finely grated    2 tbsp lemon juice    CRISP TOPPING    1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)    11/2 cups rolled oats (not quick oats)    1/2 cup chopped almonds (optional)    1/2 cup brown sugar or coconut palm sugar    1/2 cup melted butter    pinch of salt        Report this ad         INSTRUCTIONS    Preheat oven to 375°F.    Peel peaches, remove stone, slice and chop.    In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.    Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.    Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.    Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.    Cool slightly and serve.    NOTES    Use gluten-free oats if necessary.
Answer: 6 cups peaches, peeled and chopped    2 tbsp tapioca starch, or 1 1/2 tbsp cornstarch    2 tbsp honey    1 inch knob of ginger, finely grated    2 tbsp lemon juice    CRISP TOPPING    1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)    11/2 cups rolled oats (not quick oats)    1/2 cup chopped almonds (optional)    1/2 cup brown sugar or coconut palm sugar    1/2 cup melted butter    pinch of salt        Report this ad         INSTRUCTIONS    Preheat oven to 375°F.    Peel peaches, remove stone, slice and chop.    In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.    Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.    Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.    Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.    Cool slightly and serve.    NOTES    Use gluten-free oats if necessary.