Canned German Peach Pie Filling With Oatmeal Crunch Crust

READY IN: 55mins
YIELD: 7 Pints




  • In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
  • Set aside.
  • In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
  • Heat the peach mixture until hot, medium heat. Do not burn. Stir.
  • Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
  • Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
  • Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
  • Cook 2 minutes.
  • Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
  • Place in a hot water bath for 15 minutes.
  • Preparation for Oatmeal Crunch Crust:
  • In medium bowl, add the first six ingredients. Mix well.
  • Sprinkle on the top of the filled pie shell.
  • 10 minutes before end of baking pie, sprinkle milk over the crust.
  • You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.