Peach Filling

Kitchen Tested
  • Yield 5 to 6 cups
  • Prep 5 mins
  • Cook 0 mins

How many ways can you think up to use this peachy filling?

Mark Boughton Photography

A versatile filling for shortcakes and crisps or spooned over pancakes or ice cream.


2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup fruit-only peach preserves
1 1/2 tablespoons sugar (optional)
1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8 teaspoon almond extract


  1. Combine all filling ingredients in a large bowl, tossing well. Using your hand, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture. Set the filling aside while you make the shortcake or crisp.

Recipe by Crescent Dragonwagon.



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