Bounty ripening on the tree.
Fruit theif!
He likes his fruit fresh.
I like mine baked into a dessert.
Flour, butter, sugar makes a crust.
Peaches are arranged on pastry. Messy but good!
Sprinkle liberally with cinnamon and sugar!
Bake until bubbling and gooey.
Yoghurt and egg make a custard to cover the fruit.
Bake till set.
Devour!
If you had a choice, would you eat your fruit fresh, or baked into a dessert?
Peach Kuchen
Serves 6
400degF/200degC
15/30 min.
Preheat oven to 400degF (200degC).
Combine in bowl:
1 1/3 cups sifted flour (I used 1 cup GF flour and 1/3 cup almond meal)
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons caster sugar
Cut in:
1/3 cup margarine or dairy-free spread
Pat mixture over bottom and sides of a 9-inch pie pan or skillet.
Arrange in pastry:
8-12 peach halves, canned or fresh
Sprinkle over:
¼ cup caster sugar combined with
1 teaspoon ground cinnamon
Bake 15 minutes.
Combine:
1 egg, beaten
1 cup sour cream, sour milk, yoghurt, or combination (I used coconut yoghurt)
Pour over peaches and bake 30 minutes longer.
Options:
Drizzle peaches with honey instead of sugar.
Use 2 cups fresh diced rhubarb. Increase sugar over fruit to ½ cup.
Taken from the More with Less cookbook, by Doris Janzen Longacre
Yum! The coconut cream would taste awesome with the peaches. Love it. How funny that we have both been thinking about Peach Kuchen recently! I think I am more for baked fruit than fresh fruit….
How is this dairy free?
Hello anon, it’s dairy-free because there are dairy-free options at each and every step! I made it dairy-free by using Nutellex in the base and coconut yoghurt in the custard… Or are you including eggs in the dairy category?