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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. —Connie Meiselwitz, Kiel, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 12-15 servings

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

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.

Directions

  1. In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture.
  2. 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.
Originally published as Fruit Kuchen in Grandma's Great Desserts Cookbook 1992, p43

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.

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