With fresh peaches, brown sugar, and cinnamon, this filling is one of those recipes I always come back to. I still remember the first summer I made it — my kitchen smelled like peach cobbler, and my kids kept sneaking spoonfuls straight out of the pot. The best part is that it doesn’t just sit in pies; it’s the kind of filling that finds its way into breakfast bowls, over ice cream, and sometimes just onto warm toast when I want something cozy and sweet.
Why I Love Making This
Every year when peach season rolls around, I buy a little too many at the market — more than I can possibly eat fresh. That’s usually when this recipe comes out. Unlike the store-bought pie fillings that can taste a bit flat, making it at home lets me control the sweetness and the spice. I like a touch more cinnamon for warmth, while my husband prefers a stronger vanilla note. This recipe is flexible enough to make it your own.
Another reason I love it? It saves me when last-minute guests drop by. A jar of this in the fridge means I can whip up mini hand pies or pour it into a ready-made crust in no time.
Helpful Tips from My Kitchen
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Peeling peaches without frustration: I used to wrestle with peach skins until I learned the quick boil-and-ice-bath trick. Twenty seconds in boiling water, then into cold water, and the skin practically slips off in one piece.
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Cornstarch trick: Always whisk your cornstarch with a splash of liquid before adding it, or stir it really well at the start with the butter. That way you don’t end up with little white clumps floating in your filling.
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Sugar balance: If your peaches are extra ripe and sweet, cut back on the granulated sugar just a bit. I once made this with late-summer peaches that were so sweet I only needed half the sugar, and it turned out perfect.
Can You Make It Ahead?
Yes — and I often do. I like to make a double batch, use some for a pie that day, and keep the rest in jars for easy desserts during the week. If you’re freezing it, make sure to leave a little space in the container for expansion. I usually portion it into 2-cup containers so I can thaw just enough for a small dessert without defrosting the whole batch.
Serving Ideas
While it’s obviously pie-perfect, this filling is so versatile. Here are a few ways I’ve used it at home:
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Swirled into plain yogurt with a sprinkle of granola.
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Layered in a trifle with pound cake and whipped cream.
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Warmed up and spooned over pancakes or waffles.
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Spread between cake layers for a fruity surprise.
One of my favorite quick desserts is scooping warm filling into a bowl and topping it with vanilla ice cream. It tastes like a shortcut peach cobbler without all the fuss.
Storage
Once cooled, I tuck the filling into airtight jars or containers. In the fridge, it keeps well for about 5 days. For longer storage, I freeze it. When I pull it out, I let it thaw overnight in the fridge — though I’ll admit, more than once I’ve microwaved it straight from frozen when I couldn’t wait.
If you’d like to can this, swap the cornstarch for ClearJel, since regular cornstarch isn’t safe for canning. It’s a small adjustment but makes a big difference for long-term preserving.
Common Questions I’ve Gotten
Can I use frozen or canned peaches?
Yes, but keep in mind frozen peaches take longer to soften, and canned peaches can get mushy and don’t taste as bright as fresh ones. If I’m in a pinch, I’ll use frozen, but I always prefer fresh when they’re in season.
How much does this make?
About 4 cups, which is just right for one standard pie. I usually double the recipe since it disappears fast.
What cinnamon do you use?
I’m partial to Saigon cinnamon. It has a stronger punch that balances the sweetness of the peaches beautifully.
Peach Pie Filling
There’s nothing quite like homemade peach pie filling made from fresh, juicy peaches. With a buttery base, warm cinnamon, and just the right amount of sweetness, this filling is ready to tuck into your favorite pie crust, spoon over ice cream, or swirl into yogurt. It’s simple, flavorful, and so much better than anything from a can!
Ingredients
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 pounds fresh peaches (about 6 medium), peeled and sliced
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the vanilla and cornstarch until smooth.
- Stir in both sugars, the cinnamon, and salt, mixing until combined.
- Add the sliced peaches and stir gently.
- Cook for 10–12 minutes, stirring regularly, until the peaches soften, release their juices, and the filling thickens. (Be patient here—don’t walk away from the pot!)
- Remove from heat. Use immediately in a pie, or let cool completely before storing in an airtight container in the fridge for up to 5 days.
Notes
- Peaches: This recipe is written for fresh peaches only (not canned or frozen). For best accuracy, weigh them—about 2 pounds total.
- Not Thickening? If the peaches are soft but the filling still looks thin, turn the heat up briefly to activate the cornstarch and help it set.
- Freezing: You can freeze this filling! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before using.
- Yield: Makes about 4 cups of filling—enough for one standard pie.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 168Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 36mgCarbohydrates 39gFiber 2gSugar 33gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Homemade peach pie filling feels like summer captured in a jar. It’s simple, practical, and so rewarding — whether you’re baking a pie for a family gathering or sneaking a spoonful while no one’s looking. I always say, if you’ve got fresh peaches on hand, this recipe is one of the best ways to let them shine.
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