If you follow me on SnapChat, you might have seen that a few weeks ago, I snapped about tons of fresh peaches from my family’s tree, and snapped a story where I was making peach jam. That peach jam failed…since I didn’t have enough pectin and was too cheap to buy more at the time. However, my dad and sister, seeing that it was an absolute fail, and that I reused old jars, set out to re-make my failed jam. They bought new canning jars and my sister cooked the recipe. Now she is legitimately a Jam Queen. She has made 15 jars of jam (since we had SO much super ripe needed to be eaten peaches). Also, it is grape season here in Lodi. This year, due to the hot, dry weather, the grapes ripened early. Since Lodi is full of wine grapes, my dad went to go pick some and now, my sister has made grape jelly! Needless to say, we are a jam obsessed household now. My dad, being the French baker he is, has made croissants filled with jam (see picture below), and I can’t wait until the holidays, where I can make cookies!!! But since it’s summer, I figured crisps, and cobblers are the best to use our supply. I didn’t have an 8×8 pan, so I put the batter in cupcake tins. Turned out perfectly!!! So you can use either to get the same result – light, jammy, crispy, almond-y, and yummy. It’s perfect for breakfast!

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