Peach Kuchen

Peach Kuchen

Fresh peach slices are covered in a custard filling for this dessert. It's finished off with a crumbly cinnamon-sugar topping.

Recipe from Midwest Living
SERVINGS
12
PREP TIME
45 mins

Peach Kuchen

Fresh peach slices are covered in a custard filling for this dessert. It's finished off with a crumbly cinnamon-sugar topping.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  •  Kuchen Crust (see recipe)
  • 1/2  cup all-purpose flour
  • 1/2  cup sugar
  • 1   teaspoon ground cinnamon
  • 3   tablespoons butter
  • 1   tablespoon all-purpose flour
  • 1   tablespoon sugar
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • 2   cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed
  • 3/4  cup sugar
  • 2   tablespoons all-purpose flour
  • 3/4  cup milk
  • 3   eggs, lightly beaten
Kuchen Crust
  • 1 1/2  cups all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/8  teaspoon salt
  • 1/2  cup butter
  • 2   tablespoons milk
  • 1   egg, lightly beaten

Directions
1. 
Prepare Kuchen Crust. Use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Transfer dough to a deep-dish 9-inch pie plate, trim and crimp edge as desired.
For topping:
1. 
In a small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
For filling:
1. 
In a small bowl, combine 1 tablespoon flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon and nutmeg. Sprinkle piecrust with cinnamon mixture. Top with sliced peaches.
For custard:
1. 
In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well.
2. 
Pour custard over peach mixture and sprinkle with the topping. Bake in a 350 degree F oven for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining kuchen. Makes 12 servings.
Kuchen Crust
1. 
Prepare Kuchen Crust. Use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Transfer dough to a deep-dish 9-inch pie plate, trim and crimp edge as desired.
For topping:
1. 
In a small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
For filling:
1. 
In a small bowl, combine 1 tablespoon flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon and nutmeg. Sprinkle piecrust with cinnamon mixture. Top with sliced peaches.
For custard:
1. 
In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well.
2. 
Pour custard over peach mixture and sprinkle with the topping. Bake in a 350 degree F oven for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining kuchen. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 298, Fat, total (g) 13, chol. (mg) 100, sat. fat (g) 7, carb. (g) 42, fiber (g) 1, pro. (g) 5, vit. A (IU) 583, vit. C (mg) 2, sodium (mg) 145, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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