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
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  • 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

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:
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:
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:
In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well.
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
In a medium bowl, stir together flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and egg, lightly beaten, all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together. Continue as directed in Step 1.

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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