Mason Jar Peach Cobbler

I made this over the weekend for our local Heritage Days Festival. It was a huge hit and I'm sure it will be with your bunch too! I adapted this recipe from Paula Deen-she's my hero!!!

Ingredients
2 cans sliced peaches drained
1 cup sugar
1 1/2 cups self rising flour
1 tsp cinnamon
8 tbs butter
1/1/2 cups milk

Directions
Preheat oven to 350. Drop 3/4 tsp of butter in 12 half pint mason jars. Place jars in a large casserole or broiler pan to help keep them stable. Place pan of jars in oven to melt butter. Cut drained peaches in large chunks and set aside. Mix dry ingredients with milk till smooth. Spoon 1/3 cup batter into each jar. Evenly divide any left over batter among the jars till all the batter is used. Spoon 1/4 cup of peaches on top of batter. Bake jars 25 minutes or until to>ps are slightly brown. Dust with cinnamon sugar mixture is desired. Carefully screw lids and seals on immediately after removing from oven for self sealing jars.
Makes approximately 12 half pint jar servings.
Sealed items can be stored at room temperature or in the refrigerator. Jars can be kept for several days up to a week. Do not eat if item's color has changed or there are any visible signs of mold.

Tips and hints

Virtually anything can be baked and sealed in a jar. The trick is to fill the jar 1/3 of the way full for any rising breads or cakes to allow enough head room after baking. Quickly and carefully screw lids with seals onto the jars. As the sealed jar cools the lids will self seal. Remove the lids and seals to heat either in the microwave or oven. Serving food in a jar is perfect for picnics or family reunions.