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Fruit Kuchen Recipe

This German recipe—passed down by my grandma—is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful.

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Fruit Kuchen Recipe

Prep: 20 min. Bake: 50 min.

Yield: 12-15 Servings

20 50 70

Ingredients

CRUST:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter, cubed
1 egg, beaten
1 tablespoon milk
FILLING:
4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.)
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
2 tablespoons butter, softened

Directions

In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture.
Press into a greased 13-in. x 9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 300 calories, 15 g fat (9 g saturated fat), 85 mg cholesterol, 177 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Fruit Kuchen in Grandma's Great Desserts Cookbook , p43

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