Peach Kuchen


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Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.

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  • 2 C. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. white sugar, divided
  • 1/2 C. butter
  • 6 fresh peaches, peeled, pitted and halved
  • 1 tsp. ground cinnamon
  • 2 egg yolks
  • 1 C. heavy cream

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Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 Tbs. of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves. Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up. Reduce the oven's temperature to 350 degrees. Return the dish to the oven, and bake for 30-40 minutes, until golden brown.

Yield: 12 servings

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