Ingredientes para Canned German Peach Pie Filling With Oatmeal Crunch Crust
- 6 cups peeled and sliced peaches
- Light Brown Sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon allspice
- 4 cups water
- 1 cup white sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup butter
- Anise
- 1 1/2 cups brown sugar
- 1/4 teaspoon salt
- drizzle of milk
- 1/4 teaspoon cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Canned German Peach Pie Filling With Oatmeal Crunch Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Canned German Peach Pie Filling With Oatmeal Crunch Crust
- In a large bowl, combine 6 cups peeled and sliced peaches (at least 1/2 inch thick), 1 cup brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon allspice.
- Stir until well combined and set aside.
- In an 8-quart stockpot, combine 4 cups water and 1 cup white sugar. Stir over medium heat until the sugar is completely dissolved.
- Add the peach mixture to the stockpot and heat through, stirring frequently. Do not boil.
- In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth.
- Gradually whisk the cornstarch slurry into the peach mixture. Continue stirring over medium heat until the syrup clears and thickens.
- Bring the mixture to a rolling boil, then reduce heat and simmer for 2 minutes.
- Carefully ladle the hot filling into sterilized pint jars, leaving 1/2 inch headspace.
- Wipe jar rims clean, apply lids and rings, and tighten according to canning instructions.
- Process in a boiling water bath for 15 minutes.
- **For the Oatmeal Crunch Crust:** In a medium bowl, combine 1 cup rolled oats, 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.
- Mix well until crumbly.
- For pie: Pour the cooled peach filling into a pie shell. Sprinkle 1/4 cup flour and 8 pats of butter (about 1/4 cup total) over the filling before adding the top crust (optional).
- Sprinkle the oatmeal crunch topping evenly over the filling.
- Bake according to your pie crust instructions. During the last 10 minutes of baking, drizzle a little milk over the crust for added golden-brown color.
- **For cobbler:** Grease a baking dish. Pour the peach filling into the dish. Top with your favorite cobbler batter and bake according to the batter instructions.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
146g
Fat
11g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Pies And Tarts Canning Desserts Fruit American Kid Friendly Low Fat Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low In Something Pitted Fruit Peaches Equipment Number Of Servings Technique Water Bath
