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Grandma Sal's Peach Kuchen

Grandma Sal's Peach Kuchen

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Lucky Nikki

Lucky Nikki

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Sift the flour, baking powder, salt and 2 tablespoons 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.
  3. 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.
  4. Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.
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Reviews

JAN
43

JAN

8/3/2005

I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream. I use lite sour cream and fresh nutmeg on top. Sour cream gives it a wonderful flavor.

Holly Rader
27

Holly Rader

7/5/2006

I would have added cinnamon and more butter to the crust and sliced the peaches rather than halve them. Otherwise, this was very good. *Tip- to peel peaches, dip them in boiling water for 30-60 seconds then dunk in ice cold water then peel. Very easy.

Chelsey Wolnowski
23

Chelsey Wolnowski

3/26/2006

Best recipe ever!!! My dad raves about this dessert. It just so decadent! The only thing I change is, I use 1/4 cup of the sugar in the crust, and then I use only about 1/2 cup of sugar in with the whipping cream mixture. So rich and creamy and yummy!

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