Frozen Fruit Filling

by Kelsey Norwood

in Making Eats

americas test kitchen frozen fruit filling recipe

After canning peaches I bought a box of nectarines from my favorite orchard and changed it up a bit by doing some fruit filling to freeze and use later in cobblers and smoothies. I used the fruit filling recipe from America’s Test Kitchen and it was sooo easy and tasty!

AMERICA’S TEST KITCHEN FRUIT FILLING

Peaches/Nectarines

3 lbs (6-8)  peaches – peel, halve, pit, and cut into 1/2 inch thick slices
1 T cornstarch
1/3 – 2/3 c. sugar
1 t. fresh lemon juice
1 t. vanilla extract

Whisk sugar and cornstarch together, add the prepared fruit and flavorings and toss gently to combine.

Apples

3 lbs (6-9) apples – peel, core, and cut into 1/2 inch chunks
1 t. cornstarch
2 to 4 T. sugar
2 t. fresh lemon juice
1/2 t. cinnamon

Whisk sugar and cornstarch together, add the prepared fruit and flavorings and toss gently to combine.

Pick your favorite crumble topping recipe and ENJOY!

{ 4 comments… read them below or add one }

1 Kathy Mc November 10, 2010 at 11:23 am

Oh, these look and sound so yummy! Will keep this in mind next season or when apples are on sale. Thanks, Kelsey!

2 Kelsey November 10, 2010 at 1:24 pm

I did put a crumble topping on, baked it for 20 minutes, and we ate it all in one sitting. Sooo good, you’ll love it! And the best part was I just had to pull the fruit out of the freezer.

3 Sue D November 16, 2010 at 7:03 pm

I had forgotten that I used to do this years ago with peaches and apples. Also if I wanted to make a pie –after I put it in the freezer bag I froze it in a pie tin so it had the pie shape–hope that makes sense. Once it was frozen I took it out of the pie tin and could stack them up.

4 Kimberly R November 22, 2010 at 5:35 pm

What a great idea. How nice that would be to go to the freezer and have the pie filling already done. Yummmm – warm pie on a cold winter evening.

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