This peach pie filling is versatile and delicious — perfect for topping cakes, cupcakes, cookies, or making a classic pie. It uses fresh or frozen peaches, brown sugar, a touch of cinnamon, and bright lemon juice for balance.
This is my go-to peach pie filling that I use in many of my peach dessert recipes. I often use frozen peaches to make the process easier. The filling relies on brown sugar and cinnamon, but the peach flavor remains the star. Below you’ll find helpful tips, step-by-step photos, and a simple method to get consistent results. If you enjoy peach desserts, try the peach cobbler cake recipe from my collection.
Tips for making the filling
Follow these tips for a smooth, well-textured filling every time.
- Chop the peaches small: Cut peach slices into bite-sized cubes so the filling distributes evenly on desserts.
- Heat to release juices: Cook over medium heat until the peaches release their juices and the mixture comes to a simmer, then allow it to thicken.
- Lightly mash for texture: After the filling thickens, gently mash about 15–25% of the peaches (a potato masher works well). This creates a pleasant mix of pieces and softened fruit for the best texture.
For more peach inspiration, explore recipes like peach cobbler cake and peach cinnamon rolls within my collection.
If you tried this filling, please leave a star review and tag @stephaniesweettreats on Instagram. You can also follow for more ideas on Pinterest.
Peach Pie Filling
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
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Cube the peaches. If using frozen peaches, thaw them first. If using fresh peaches, peel if desired.4 Ripe peaches
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In a medium saucepan over medium heat, add the peaches, brown sugar, cinnamon, lemon juice, and cornstarch. Stir to combine.2/3 cup Brown sugar, 1/2 tsp Ground cinnamon, 1 TBSP Lemon juice, 1 TBSP Cornstarch
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Heat until the peaches release their juices and the mixture begins to simmer.
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Cook for about 10 minutes, stirring occasionally, until thickened. Lightly mash roughly 20% of the peaches to create a balanced texture. Cook for an additional minute, then remove from heat. Let the filling cool completely before using.