The original called for peaches, and I intend to try it with peaches soon, but I had blackberries that needed to be used up, so I decided to try it with those first. The results were quite delicious!
From Simply In Season:
Whole Wheat Peach Kuchen
3/4 c. whole wheat pastry flour
1/2 c. flour
2 T sugar
1/4 tsp salt
1/4 tsp baking soda
Combine in a large bowl.
1/4 c. butter
Cut in until crumbly. Pat mixture over bottom and sides of baking pan or oven-safe frying pan.
4 c peaches, halved and peeled (I substituted 4 c. blackberries that had been sprinkled with sugar)
Arrange in pastry, cut side down.
3 T sugar
1 tsp ground cinnamon
Mix together and sprinkle over top. Bake in preheated oven at 400 degrees F for 15 minutes.
1 c plain yogurt
1 egg, beaten
2 T sugar
1/2 tsp vanilla
Combine and pour over peaches and bake 30 more minutes or until set.
I'd suggest putting the baking pan on a cookie sheet. I over cooked the crust just a bit trying to get the custard set. Serve with a little ice cream or a bit of cream on top!
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