Grandma Sal's Peach Kuchen

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.

Rated 4.3 from 43 votes

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar, divided

1/2 cup butter

6 fresh peaches - peeled, pitted and halved

1 teaspoon ground cinnamon

2 egg yolks

1 cup heavy cream

Preheat the oven to 400 degrees F (200 degrees C).

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.

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.

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.

Grandma Sal's Peach Kuchen

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