Canning Nectarine Pie Filling and Nectarine, Oatmeal, and Almond Crisp

Nectarine Pie Filling

This is a sponsored post from Sweet Preservation. Sweet Preservation is a community of cherry and soft fruit growers located in Washington state that are out to promote home preservation of stone fruit grown in the Northwestern United States. Sweet Preservation’s web site has canning recipes, canning jar labels, and health information on home preserving. As a canner, I was really excited when Sweet Preservation offered to send me a box of stone fruit for canning since stone fruits were very scarce this year. I was elated when I opened up the box and saw nectarines because I did not can any nectarines this year due to price. I really wanted to make some nectarine pie filling, and now I got my opportunity to make one of my favorite pie fillings.

In my opinion nectarine pie filling is best with no extra spices. The beautiful orange summery fruit is best enjoyed without any conflicting flavors. One large nectarine equaled 1 cup of sliced nectarines which made scaling up this pie filling very easy.

Nectarine, Oatmeal, Almond Crisp

I could not wait until winter time to eat my first jar of nectarine pie filling, so I made a nectarine, oatmeal, and almond crisp. This crisp is delicious and comes together very quickly using canned pie filling. The combination of oats and almonds makes for a nice crunchy top paired with sweet nectarine filling makes the perfect dessert at a BBQ.

Ingredients for nectarine pie filling (makes 1 quart jar) modified from Creating Nirvana

1 cup sugar
¼ cup + 1 tbsp Clear Jel (not Sure Jel)
¾ cup water
¼ cup bottled lemon juice

4 cups nectarines, sliced and peeled

Directions

1. Add the Clear Jel, sugar, water, and lemon juice to a large sauce pot. Bring the mixture to a boil while stirring constantly with a wooden spoon

2. Add the nectarines to the boiling mixture. Gently stir constantly. Once the jel comes back to a simmer the nectarine pie filling will thicken. Continue to cook the nectarine pie filling until it is thick and gooey.

3. Ladle the hot pie filling into a quart jar. Leave 1 inch headspace. Process in a boiling water canner for 30 minutes.

Ingredients for Nectarine, Oatmeal, and Almond Crisp

1 quart jar of nectarine pie filling (see recipe above)

½ cup old fashioned oats

¼ cup roasted almonds, chipped

1 tbsp whole wheat flour

1 tbsp brown sugar

1 tbsp coconut oil, melted

Directions
1.    Preheat the oven to 350 degrees F. 
2.    Place the pie filling in an ungreased pie pan or 8 in x 8 in glass pan. Set aside. 
3.    Mix oats, almonds, flour, sugar, and oil in a small bowl until all the ingredients are coated with the oil.
4.    Sprinkle the oat mixture on top of the nectarine filling.
5.    Bake the crisp for 30 minutes or until the top is golden brown and the pie filling is bubbly.

Posted on Full Plate Thursday