This simple peach pie filling is the perfect recipe to whip out when you’ve got fresh summer peaches on hand. No time for pie? No problem! Use the filling as a topping for yogurt or ice cream and as a topping for cream cheese bars.
- 6 cups sliced peeled fresh peaches (about 3 pounds)
- 1 teaspoon lemon juice
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Stir peaches and lemon juice together in a large saucepan. Whisk granulated sugar, brown sugar, cornstarch, cinnamon and salt in a small bowl. Add to the peach mixture and stir until well incorporated.
Cook the peach mixture over medium heat, stirring often and gently, until thick and bubbly, about 8 minutes. Remove from heat and let cool for 30 minutes. Store the mixture in an airtight container in the refrigerator until ready to use and for up to 1 week.
To make ahead: Refrigerate for up to 1 week.
Serving Size: 1/2 cup Per Serving: 109 calories; 0.2 g total fat; 60 mg sodium. 185 mg potassium; 27.5 g carbohydrates; 1.5 g fiber; 23 g sugar; 0.9 g protein; 302 IU vitamin a iu; 6 mg vitamin c; 4 mcg folate; 13 mg calcium; 9 mg magnesium; 15 g added sugar;