Go Back
A white bowl with a little bit of stovetop fruit pie filling in the bottom and a spoon resting inside.
Print Recipe
4.83 / 17 votes

Stovetop Fruit Pie Filling

This stovetop fruit pie filling is easy as can be to make with whatever fruit you happen to have on hand or is in season along with sugar, cornstarch, orange zest, nutmeg, and lemon juice.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 132

Ingredients

  • 3 tablespoons water
  • 1/4 cup cornstarch
  • 4 cups sliced or chopped fresh or frozen defrosted fruit (see suggestions below)
  • 1/2 to 3/4 cup granulated sugar, depending on the sweetness of the fruit
  • Pinch of salt
  • Squeeze of lemon
  • Grating of nutmeg
  • Grated zest of 1 orange, preferably organic, or a splash of orange liqueur

Some Fruit Filling Suggestions

  • Strawberries (as in the cobblers above)
  • Strawberries and rhubarb, cut in 1/2-inch (1.25 cm) pieces
  • Blackberries and sliced or chopped peaches
  • Gooseberries and red currants
  • Strawberries and blueberries
  • Cherries and berries
  • Raspberries and sliced or chopped nectarines
  • Blueberries and sliced or chopped apricots
US - Metric

Instructions

  • In a small bowl, briskly whisk the cornstarch into the water.
  • In a medium saucepan over medium heat, combine the fruit, sugar, salt, lemon, nutmeg, and orange zest.
  • Cook, stirring occasionally, until the fruit is broken down, 6 to 10 minutes.
  • Add the cornstarch mixture, bring to a boil, and cook, stirring vigorously in a figure-eight pattern, for 2 minutes more. The mixture will thicken to a jelly-like consistency.
  • Remove from the heat. Pour the filling into a bowl and let cool at room temperature for 15 minutes.
  • Cover with plastic wrap, pressing it against the surface of the filling, transfer to the fridge, and let cool completely, about 40 minutes more. (You can stash this in the fridge for up to 3 days.)

Notes

  1. To freeze the filling—cool completely. Store in an airtight container for up to 4 months. Leave some headspace for the filling to expand.
  2. To thaw—stash the container in the fridge overnight. If watery, simmer it over low heat, adding a bit of cornstarch slurry (cornstarch mixed with water) until it thickens again.

Nutrition

Serving: 1portion | Calories: 132kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Fiber: 2g | Sugar: 26g