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German Fruit Kuchen Recipe
Crust:
4 Tbs butter, melted
2 Tbs sugar
1 egg
1 c. flour
1 tsp baking powder
1/4 tsp salt v
1/4 c. milk
v
Filling:
4 cups fruit, sliced or cut into bite-sized pieces.
Streusel:
1 Tbs butter
2 Tbs flour (3 for rhubarb)
3/4 c. sugar (1 cup for rhubarb)
Topping: seasoning according to fruit: cinnamon for apple and rhubarb, almond for peaches, lemon juice for blueberries - just sprinkle a little on top.
Stir crust ingredients together with spoon. Using fingers, pat in bottom and halfway up sides of sprayed 8x11" Pyrex baking dish. Fill with fruit, sprinkle with streusel and add seasoning if desired. Bake for 40 min at 375°F. Fruit should be soft and crust golden. Cool. Can serve warm or at room temp. Serves 8-10. Can halve the ingreds for 9" pie plate.
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