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–+ servings
A jar of Fresh Peach Pie Filling sitting on top of a square of parchment and meshed paper with a spoonful sitting in front and a bunch of peaches behind.

Easy Homemade Fresh Peach Pie Filling (Without Cornstarch)

Recipe By : Michelle McCowan
5 from 1 vote
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This Easy Homemade Fresh Peach Pie Filling is made with minimal ingredients, contains no cornstarch or refined sugar and is gluten-free. It's incredibly quick and simple to whip up and is perfect for peach pie, cobbler, overnight oats and more!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Dietary GF, Nut Free, Oil Free, Soy Free, Vegan
Season(s) Autumn, Summer
Difficulty Easy
Yield 1 Quart / 4 Cups

Equipment

  • Saucepan
  • Stovetop
  • Wooden Spoon or Spatula
  • Measuring Utensils

Ingredients
  

  • 4 cups Fresh Peaches (Sliced or Chopped *See Notes)
  • ½ cup Pure Maple Syrup
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Pure Vanilla Extract
  • 2 tablespoon Arrowroot Flour (or Tapioca Flour)

Instructions
 

  • Add the sliced or chopped peaches to a medium saucepan. Then, add in the pure maple syrup, ground cinnamon, and pure vanilla extract. Place over medium-low heat and mix well.
    Once the juices begin to release, add the arrowroot flour.
  • Continue to heat, stirring frequently, until the juices begin to bubble.
    Once bubbling, reduce the heat to low and simmer for about 10 minutes or until the mixture has thickened. Keep stirring consistently to prevent sticking.
  • Once your Fresh Peach Pie Filling has thickened, remove it from the heat and allow it to cool before handling.
    If you plan to bake with this Peach Pie Filling, leave it on the runnier side, as it will thicken further during baking. But if you will be using it for no-bake goodies, like overnight oats, allow it to thicken as much as you desire.

Notes

When making hand pies or smaller pastries, I find chopping the peaches into small cubes is easier to work with.
For additional thickening, you can add an extra 1 -2 tablespoons of arrowroot flour.
To store this Peach Pie Filling, allow it to cool fully before sealing in an airtight container and refrigerate for up to 7 days. It can also be stored in the freezer for up to 3 months.
Tapicoa flour can be substituted for the arrowroot flour.
Frozen peaches can be used in place of fresh peaches.
 

Watch the Video!

Nutrition

Serving: 0.25cups | Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Total Servings : 16 Servings
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.