Monday, August 26, 2013

Home Canned Cupboard and Personal Peach Crisp Recipe

Well, I suppose I have to admit that there are other things in this cupboard, but this side is completely MY canned food. It goes back 5 jars, and all double stacked. Ahhh...what a beautiful sight!

From left to right, top: blackberry jam from gleaned berries we picked on public property, more blackberry jam, Squash Dill Relish, Squash Dill Relish.

From left to right, bottom: pineapple from $1 pineapples, Squash Dill Relish, Peach Pie Filling, Squash Dill Relish.

I had about 1/2 Cup of the Preach Pie Filling that wouldn't fit into a jar, so I made a tiny personal Peach Crisp with it in a ramekin. It was beautiful and delicious!!  Next year I will definitely go and pick a box of peaches just to make more of this recipe.

What's filling up YOUR home-canned cupboard these days?


Personal Peach Crisp Recipe

1 1/2 TBS Flour
1/2  Old Fashioned Oats
2 TBS Brown Sugar
1 TBS Butter
Pinch salt
Pinch Cinnamon

Preheat oven to 400o.

In a small bowl, combine dry ingredients.  Using a pastry cutter or fork, cut in butter until the mixture forms large crumbs and butter is incorporated throughout.

Pour peach pie filling into oven-safe ramekin.  Pour the topping mixture on top, perhaps needing to pack it down slightly.

Place ramekin on a small baking sheet in case of spilling.  Bake about 20-25 minutes, until topping is slightly browned, and pie filling is bubbling a little.  Let cool as long as you have patience for, then dig in!


  1. Katie,
    Your cupboard of home canned foods looks beautiful! Like jewels! And that squash dill relish sounds intriguing. I am over run with zucchini right now. After I make some bread and butter pickles, I'll give that a try with zucchini.

    1. Somehow your comment slipped past me, Lili! So sorry! Thank you. Home canned foods ARE little homemade jewels, aren't they? I look at home canned food with so much more appreciation now. Ooooh. I'll have to try bread and butter pickles next year!