Peach Custard Kuchen

Prep Time: 15 mins  | Cook Time:  45 mins | Course: Breakfast | Servings: 8

Peaches and creamy custard in a thin cookie-like crust is exactly what you need for breakfast, tea or even dessert (if there are leftovers). I’ve made this recipe with both heavy cream and sour cream and it is fantastic with either ingredient. Inspired by Betty Crocker, Baking with Love https://www.bettycrocker.com/recipes/peachy-custard-dessert/7d84e27c-d868-42c9-85e5-1d776bd04ee8 

1 cup flour

2 Tbsp sugar

¼ tsp salt

⅛ tsp baking powder

¼ cup butter, softened

2 medium peaches, about 1 ½ cups

⅓ cup sugar

1 tsp cinnamon

2 eggs

1 cup heavy cream or sour cream

½ tsp vanilla

Preheat oven to 400*. Layer flour, sugar, salt, baking powder and butter in a food processor. Pulse to a crumbly looking mix. Press mixture into an 8” square dish or a 9” round deep-dish pie plate. Bake for 15 minutes. 

Slice peaches in a medium-sized mixing bowl. Mix sugar and cinnamon in a small mixing bowl, add half the sugar mix to the peaches, and toss to coat. Whip the eggs and heavy or sour cream with the rest of the cinnamon-sugar mix. Arrange peach slices over the par-baked crust and top with the cream mixture. Bake for an additional  30 minutes or until puffed, set, and lightly browned.