Canned German Peach Pie Filling With Oatmeal Crunch Crust Recipe

Name: Canned German Peach Pie Filling With Oatmeal Crunch Crust
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 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

This revamped recipe for Canned German Peach Pie Filling delivers perfectly balanced sweetness and texture, solving the juiciness issues of previous versions! Enjoy this versatile filling in a classic pie with a homemade oatmeal crunch crust, or transform it into a delightful cobbler. We've perfected the canning process for a delicious homemade treat that's perfect for gifting or enjoying all year round. Customizable with apples, raisins, and nuts!

Prep Time 30 mins

Cook Time 55 mins

Calories 227.3 kcal

Protein 3g

Rating 3.0 (5 Reviews)

Canned German Peach Pie Filling With Oatmeal Crunch Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.