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

1/2 Cup Peach Pie Filling

1 1/2 TBS Flour

1 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!