What does one do with 9 giant peaches that are so perfectly ripe that they will bruise if you even look at them? I thought about making one of the super trendy rustic peach tarts that are so Instagram friendly, but the pastry-to-peaches ratio was way off for the amount of produce I needed to use. I needed something with more peaches than Kim Kardashian’s mentions.
My boyfriends parents visited us this weekend, so I was reminded of a delicious German desert his mother makes, apple kuchen, which is packed with fruit. We took them to see Waitress on Broadway, so you’d think I would be inspired to make a peach pie but that just not how my brain works, I guess. I found a recipe for peach kuchen from Beyond Kimchee that I tweaked because I found the bake time to be off by more than an hour. Perhaps my peaches were just too juicy? 🍑🍑🍑
A kuchen is a German desert with a crust made out of a cross between a scone and a cake, with fruit and custard baked on top. The results are a rustics desert that really allow the beauty of the fruit to take center stage. It was the perfect way to remind myself that, even if it is September, summer is not really over!
1 1/2 cups all purpose flour
3/4 cups sugar
2 tsp baking powder
1 tsp salt
1/8 tsp nutmeg
1/4 cup cold butter, cut into pieces.
1/2 cup whole milk
825 grams of fresh peaches, cut into 1 inch pieces
1 cup heavy cream
2 tsp flour
1/2 cup sugar
1 tsp vanilla extract
Pinch of salt
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl. Cut in butter until the flour mixture is the texture of fine crumbs. If you don’t have one of “>these, use a fork, or wait two days for Amazong to deliver one to you. If you like to bake, a dough blender/cutter will likely save you from carpel tunnel syndrome.
In a separate bowl, whisk together milk and egg. Pour over flour mixture and mix until all flour is wet. Do not over mix. This dough is very much like a biscuit, so too much mixing is your enemy.
Dump batter into a greased 9 inch springform pan and spread it evenly across the bottom. Top with peaches, spread evenly, and bake at 400 for 15 minutes.
While your crust bakes, it is time to mix your custard.
In a large mixing bowl, combine 1/4 cup of cream with flour and whisk until smooth. Add the rest of the cream, sugar, egg, vanilla, and salt. Mix well.
When crust has baked 15 minutes, reduce temperature to 325. Gently pour custard over the peaches and bake for a hour and 45 minutes, or until the custard begins to pull away from the edges of the pan.*
*This might not ever happen, if your peaches, like mine, are so juicy that their syrup fills any and all gaps, including one that may or may not form between your custard and the pan. In this case, check doneness by inserting a fork into the custard. It should not coat the fork, like a liquid, but come out clean or, like mine, syrupy. Don’t sweat the syrup. It will keep your crust moist through the long bake.
As always, here’s some pins for you if you want to save this recipe for later.