Wednesday, July 11, 2012

Whole Wheat Peach Kuchen

The last time I tried peach kuchen was years ago; I remember not being terribly keen on it. However I decided, given the mountain of peaches on my counter, to give it another whirl--different recipe, though. This was a HUGE hit with my children. We ate the first half warm from the oven for a snack with our tea, and finished off the rest for breakfast. It's sweet, but not overly so. There's plenty of fresh fruit in it to assuage any guilt over "dessert" for breakfast ☺.

Whole Wheat Peach Kuchen
~from Simply in Season

Combine following in mixing bowl:
  • 3/4 c. whole wheat pastry flour (or white whole wheat)
  • 1/2 c. flour
  • 2 T. sugar
  • 1/4 t. salt
  • 1/4 t. baking powder
  • 1/4 c. walnuts, ground (optional)
Cut in 1/4 c. butter (1/2 stick) until crumbly. Pat mixture over bottom and sides of a pie plate.

Arrange 4-5 halved, peeled peaches, cut side down, over pastry. If you work it right, you can have 8 halves around the edge (they will be snug) plus 1 half in the middle and maybe the final half just chopped up and sprinkled in.

Mix together 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on top. Bake in preheated oven at 400 degrees for 15 minutes.

Combine the following and pour over peaches; bake for 30 more minutes or until set:
  • 1 c. plain yogurt* or sour cream
  • 1 egg, beaten
  • 2 T. sugar
  • 1/2 t. vanilla
 *If your yogurt is nonfat and/or "loose," put about 1 1/2 cups in a coffee filter lined colander and let drain while you fix the remaining ingredients. If you do this at the very beginning, you will have much thicker yogurt (more like sour cream in texture) by the time you get to the part where you mix it with the egg, etc.

~Serves about 8 if you have 8 peach halves lining the edges ☺

Cookbook says you can substitute blueberries, too. I think that sounds yummy, too!

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