This peach pie filling is perfect to use with cakes, cupcakes, cookies, or with pie! It is made with fresh or frozen peaches and filled with brown sugar and some cinnamon.

Close up of peach pie filling.

This is my go to peach pie filling recipe that I use for a lot of my peach dessert recipes. I actually like to use the firestone frozen peaches to make it even easier. It has brown sugar and cinnamon, but the peach flavor is so strong!
I have tips and tricks and process photos to easily help you make this recipe! If you love peach desserts, you have to try my peach cobbler cake.

Spoon in the filling.

Tips for making the filling

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Chop the peaches slices into small cube pieces. I like to make them bite sized.
  • Tip 2: Heat until the peaches release their juices it starts to simmer, than let it thicken.
  • Tip 3: Once it thickens, you take something to mash the peaches (like a potato masher), and lightly mash some of them. This gives the filling a better texture.

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Chopped peaches on a cutting board.
Chop the peaches, if frozen, let it thaw on the counter until more easy to chop.
Peaches in a pan.
Mix in all the ingredients before starting to heat.
Peach filling with a masher.
Once it thickens, mash about 20% of the peaches.
Peach pie filling in a jar.

For more peach recipes, try my peach cobbler cake and peach cinnamon rolls.

Side view of peach cobbler cookies.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of peach pie filling.
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Peach Pie Filling

Stephanie Rutherford
This peach pie filling is perfect to go on top of cakes, cupcakes, cookies, and more! It is made with fresh or frozen peaches with a great brown sugar flavor.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 cup

Ingredients
 
 

  • 4 Ripe peaches, 1 lb peaches cubed
  • 2/3 cup Brown sugar, light brown sugar packed
  • 1/2 tsp Ground cinnamon
  • 1 TBSP Lemon juice
  • 1 TBSP Cornstarch

Instructions
 

  • Cube the peaches. If frozen, thaw the peaches first. If fresh, peel the peaches first.
    4 Ripe peaches
  • In a medium saucepan over medium heat, add the peaches, brown sugar, cinnamon, lemon juice, and cornstarch. Mix together.
    2/3 cup Brown sugar, 1/2 tsp Ground cinnamon, 1 TBSP Lemon juice, 1 TBSP Cornstarch
  • Heat until the peach juice separates and comes to a simmer.
  • Cook for 10 minutes, stirring occasionally until thickened. Take a potato masher, or anything to mash the peaches. Lightly mash them, the goal is to mash about 20 % of the peaches. Cook for 1 more minute, then take off the heat. Cool completely before using.
Calories: 594kcal, Carbohydrates: 153g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Sodium: 42mg, Potassium: 215mg, Fiber: 1g, Sugar: 143g, Vitamin A: 4IU, Vitamin C: 6mg, Calcium: 133mg, Iron: 1mg
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