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For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. —Cathy Eland Hightstown, New Jersey
Originally published as Sour Cream Peach Kuchen in Taste of Home February/March 2001, p35
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Reviewed on Dec. 24, 2011 by Dreamluv
I am not a big cobbker fan, but my son's love peach cobbler. This recipe has been a favorite for years. It's not a cobbler but close enough. I love topping it with french vanilla ice cream or french vanilla cool whip..
Reviewed on Aug. 16, 2011 by jules.i.m
I use this recipe all the time and love it. Plus my kids can help make it. I use 2 whole eggs in the topping so I dont have leftover egg whites and it turns out just fine.
Reviewed on Aug. 13, 2011 by JuJuBee123
I found that adding 1 cup of Blueberres with the peaches really enhances the flavor, but it is terrific with just peaches!
Reviewed on Jan. 30, 2011 by Loiscooks
This was okay, but I will not make it again. We each had a piece, and the rest was thrown out.
Reviewed on Jul. 21, 2010 by grensrud
I made this for my dad's birthday celebration - he loves kuchen; and I have to say it is outstanding. I don't even like it and I thought this was fabulous! I did lighten it up some...but not much, instead of four egg yolks I used two egg yolks and 1/2 cup of egg beaters. Next time around I think I could even cut back some of the sugar since most recipes you seem to be able to cut out 1/4-1/2 without noticing. The crust I don't think I'd change a thing, it was wonderful!
Reviewed on Oct. 14, 2009 by dothom
Delicious recipe. I made two changes with using fresh peaches and doubling the topping. Everyone raved about it!
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