Fruit Kuchen

Total Time Prep: 20 min. Bake: 50 min.
Yield 12-15 servings
Test Kitchen Approved
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

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup cold butter, cubed
  • 1 large egg, beaten
  • 1 tablespoon whole milk
  • FILLING:
  • 4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.)
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large 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

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 13x9-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.

Nutrition Facts

1 piece: 300 calories, 15g fat (9g saturated fat), 85mg cholesterol, 177mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 4g protein.

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
Recipe Creator

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