Best Fruit Kuchen Recipes from Scratch


I have several homemade fruit kuchen recipes from scratch for you to try below. Kuchen is a traditional German dessert made of batter, custard and usually fruit.  A wonderful end to a meal.


The flaky crust is dynamite and the sweet fruit filling; outstanding.


Fruit Kuchen Recipes


Homemade Fruit Kuchen Recipes

HOMEMADE FRUIT KUCHEN RECIPE FROM SCRATCH

Crust:
2 TBS butter
1 egg plus milk to fill 1/2 cup
1/4 cup sugar
1-1/4 cups flour
1 tsp baking powder
1/2 tsp salt


Filling:
4 cups fruit (apples, peach or raspberries), sliced
1/2 cup white sugar
1 TBS flour

Custard:
1 egg
1/2 cup white sugar
2 TBS cream
1/2 cinnamon, or to taste

PREHEAT oven to 350 degrees. Lightly spray a 10x12 inch pan with oil; set aside.

Mix dry ingredients, add butter. Beat egg slightly and add the milk; combine. Roll or pat 1/4 inch thick and place in the prepared bundt pan.



For another crust see Cherry Kuchen recipe below.



For the filling:
Mix the fruit with 1/2 cup white sugar and 1 TBS flour. Place evenly in the bottom of a pan.

For the custard:
Beat 1 egg, 1/2 cup white sugar, 2 TBS cream together and pour over the fruit. Sprinkle with cinnamon.

Bake for 15 minutes. Reduce heat to 325 degrees and bake another 15 to 20 minutes or until fruit is cooked through.

NOTE:

For plum kuchen, use the same recipe above but mix 1 cup white sugar with the fruit.







For this fruit kuchen recipe, use a crust from the above recipes - it's up to you. This is wonderful. Serve with whipped cream.

GRAPE KUCHEN

Filling:
5 cups Concord grapes
1 cup white sugar
3 TBS flour

PREHEAT oven to 350 degrees. Lightly spay a 10x12 inch pan with vegetable oil. Set aside.

Slip skins from the grapes (keep skins). Heat pulp until boiling. Press through sieve to remove the seeds. Combine the pulp and skins. Add the sugar and flour. Put into the crust and bake for 30 minutes.





A wonderful fruit kuchen recipe when you have rhubarb on hand.

RHUBARB CUSTARD KUCHEN

Line a 10x12 inch coffee cake pan with a crust recipe for Cherry Kuchen (above).

Fill lined pan with rhubarb cut into 1/2 inch pieces and pour the following custard over the top:

Custard
2 eggs
1-1/2 cups white sugar
1/2 cup light cream
dash of salt

Beat the eggs well. Add remaining ingredients and mix well. Bake at 350 degrees for 45 minutes.




Strawberry Kuchen Recipe

This fruit kuchen recipe is my favorite.

STRAWBERRY KUCHEN RECIPE

Crust
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 TBS butter
4 TBS milk

Filling
1 quart strawberries
1 cup white sugar
3 TBS flour

PREHEAT oven to 350 degrees.

For the crust, mix the dry ingredients together and work the butter into the flour with a pastry blender. Add the milk a tablespoon at a time and mix together to form a crust. Pat into a 10x12 inch pan.

Place the strawberries in the pan. Mix the sugar and flour together and sprinkle over the berries. Bake for 15 minutes. Bring out of the oven.

1 egg
2 TBS white sugar
1/2 cup half and half

Mix the above ingredients together and pour over the berries. Return to the oven and bake another 10 to 15 minutes.





Apple Kuchen Recipe

This fruit kuchen recipe make a dessert that is total comfort food. You may need to add more sugar because some apples are more tart than others.  The photo above does not have the strudel on top.  It was made like the strawberry kuchen.

APPLE KUCHEN RECIPE

Crust
1 cup flour
2 TBS sugar
1/4 tsp salt
1/2 cup butter or vegetable shortening

Mix with pastry blender and pat into a 10x12 inch coffee cake pan.

PREHEAT oven to 350 degrees.

Filling
4 cups apples, sliced
1/2 cup white sugar
1/2 tsp cinnamon

Mix the above ingredients together and spread evenly over the crust.

Streusel
1/2 cup sifted flour
1/2 cup white sugar
1/4 tsp salt
4 TBS butter

Mix together and sprinkle over the apple mixture.
Bake 45 to 50 minutes.





Cherry Kuchen recipe

CHERRY KUCHEN RECIPE

Crust
1/2 cup butter (or vegetable shortening)
1/4 cup white sugar
1 egg yolk
Cream the above ingredients with a spoon.

To this mixture add:
1-1/4 cup flour
1 tsp salt
Use a pie blender to mix. Pat into a 11x7 pan working up the sides.

1 TBS white sugar
1 TBS flour
Combine the sugar and flour; sprinkle on the crust.

Filling
1 can sour cherries, drain and keep juice
3 TBS cornstarch

PREHEAT oven to 350 degrees and spray a 10x12 inch pan with vegetable oil. Set aside.

Drain the cherries and keep the juice in a bowl. Add 1/2 cup white sugar to the juice. Mix a little water with the cornstarch and mix in with the cherry juice mixture. Cook in small saucepan until thick. Put the cherries and thickened juice in the crust.

Topping
2 eggs, beaten
2 TBS cream
3/4 cup white sugar

Mix the topping ingredients together and pour over the cherries. Bake for 20 minutes. Reduce heat to 325 degrees and bake for another 30 minutes. Serve with homemade whipped cream.




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