Peach Crisp Filling
This is a simple fruit crisp filling recipe that works wonderful for fresh, canned, or frozen fruit. You are not limited to peaches. I have done this fruit crisp successfully with all different kinds of berries, as well as nectarines, pears, apricots, etc. Pretty much everything, except apples. I have a separate recipe for Apple Crisp Filling. Choose your favorite fresh, canned, or frozen fruit, make a batch of Fruit Crisp Crumble Topping (see separate recipe) and have fun!
Ingredients
- 2 quarts peaches OR other fruit, canned, frozen, or fresh
- 1 cup fruit juice from canned fruit OR add juice if using fresh or frozen fruit
- 1/2 cup apple juice concentrate OR any other sweetener
- 1/4 cup cornstarch OR tapioca granules–see notes for tapioca instructions
- 1 tsp vanilla flavor optional
- 1 tsp lemon juice optional
- 1 pinch salt optional
Instructions
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DRAIN juice from canned fruit into saucepan.
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ADD fruit juice concentrate.
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BRING to a boil.
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MIX cornstarch with a little water in a measuring cup, and add it to boiling juice, stirring constantly.
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COOK over medium heat for another minute, stirring until nearly thick.
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ADD fruit, vanilla, salt, and lemon juice.
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STIR and REMOVE from heat.
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POUR into 3-quart baking dish.
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TOP with Fruit Crisp Crumble Topping.
Recipe Notes
If using tapioca granules:
SOAK tapioca granules in the juice for 30 minutes.
BRING to boil and SIMMER until granules are clear and soft (10-20 minutes).
ADD fruit and POUR into casserole dish.