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.




If you had a choice, would you eat your fruit fresh, or baked into a dessert?

Peach Kuchen 
Serves 6
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.

1 egg, beaten
1 cup sour cream, sour milk, yoghurt, or combination (I used coconut yoghurt)
Pour over peaches and bake 30 minutes longer.

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

5 thoughts on “Peach Kuchen {gluten-free, dairy-free and fructose-friendly}”

  1. 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….

    1. 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?

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