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Grandma Sal's Peach Kuchen

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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1 h 5 m servings 298 cals
Original recipe yields 12 servings (12 Servings)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 44
  1. 50 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 ...

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 ...

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 pea...

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 lem...

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 ...

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...

My neighbor use to make this when I was a child. This is perfect, just the way I remember it! The only change I made was I changed the cream to be half sour cream and half cream. I remember my n...

I picked this recipe because I had some whipping cream that needed used up and I had all the rest of the ingredients. One of my guests told my husband "If you weren't married to her, I'd marry h...