Grandma Sal's Peach Kuchen Recipe -
Grandma Sal's Peach Kuchen Recipe

Grandma Sal's Peach Kuchen

Recipe by  

"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 Edit and Save

Original recipe makes 12 Servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Aug 03, 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.

Most Helpful Critical Review
Nov 17, 2011

I made exactly as written and this just didn't do it for us.


45 Ratings

Jul 05, 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.

Mar 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!

Jul 01, 2008

This was a nice change of pace as far as peach desserts are concerned. My husband and I really enjoyed it, though I plan on making these adjustments in the future: Instead of sprinkling the peaches with the sugar and cinnamon, I will mix these into the custard. The custard, though delicious, needs that bit of sweetness in my opinion. I also added a bit of nutmeg, as I feel all custards should have a bit of nutmeg. I made this recipe in a springform pan, and it turned out wonderfully!

Sep 12, 2004

This was delicious. I'm sure the recipe is great as is but I made two additions . I used a cup and a half of flour and a half cup of ground almonds in the crust and I added 3 tbsp.of chopped lemon verbena to the cream mix...I used 10% coffee cream and it came out fine.Used a large flan pan. Thanks for a simple but lovely desert.

Aug 01, 2008

This is wonderful. I made a few changes: I put 1/2 cup sugar in the crust, the other 1/2 cup I mixed in the cream/egg mixture. I sprinkled a little sugar on the peaches as well. I used an extra egg yolk because my eggs were small. I made the mistake of baking mine for 40 minutes. Don't do it, the crust is too hard. The 30 minute option would have been perfect. Also, I sliced my peaches so they would cover the crust well. This is so good!

Sep 18, 2004

This was delicious. I doubled it to make two since I had so many peaches to use. Also, I had trouble peeling my peaches after boiling, so I boiled them and when I found I couldn't get the peel off, I just cut them into segments and also added in a half pint of blueberries to each with the peaches and it came out delicious. I'm sure the top would have looked prettier using halves, but it tasted wonderful. My boss at worked called it "the best dessert I made yet."


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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