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