Even the pickiest eater will enjoy the flavor of this delicate baked orange roughy because to the Italian-inspired ingredients. It is simple, quick, and tasty.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white sugar, divided
- ½ cup butter
- 6 fresh peaches – peeled, pitted and halved
- 1 teaspoon ground cinnamon
- 2 egg yolks
- 1 cup heavy cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9×13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
- Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
- Reduce the oven’s temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 170 mg |
| Sugars | 20 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this exact same recipe since I was old enough to be taught to bake. Handed down through the family. One MAJOR difference-this recipe says to use a 9×13 pan. We always use an 8×8 or 9×9 for the exact ingredient measurements listed. Know what happens then? Yup-thick almost shortbread like crust. You don’t need to add sugar to the custard. The sugar added over the peaches penetrates the crust and the custard. Adjust sugar to sweetness of the peaches and your palate. Sour cream, heavy cream or any ratio of the two to add up to 1 cup works. Play with it depending on how much “tang” you want the custard to have. We have two rules-1. we only ever make this during fresh peach season. 2. Only mama gets the corners (make it in the smaller pan and you’ll understand). Married 21 years. Hub has achieved corner status. Kids-not so much. Made in the smaller pan this is a 5 star recipe!
Couldn’t get it out of the pan, super sweet, barely any custard filling. Not my cup of tea.
Would be better in a smaller pan, or with more custard. Tastes good though.
There isn’t enough ingredients to fill the pie dish I used. A lot of the crust is exposed. I’m not an inexperienced baker. I love peach pie and thought I’d give this one a try. Haven’t tasted it yet but it looks like I may be disappointed.
I absolutely LOVE this peach dessert! It is fairly light, yet has a richness with the creamy custard baked on a thin crust. To make it as my recipe states, measure about 1/2 c. sugar and 1 t. cinnamon and sprinkle evenly on just before the final baking. YUMMMM!!
I made this. I didn’t really care for it, in a general way. The custard also never really set. I then found one with sour cream. It was a great addition. Thanks for the recipe though.
Made for family dinner as written and received rave reviews. The shortcake like bottom is really tasty while the custard is a nice complement. Altogether a wonderful dessert that is very quick to make. Will use an extra peach or two next time for more peachy goodness. Yum, yum!
I added an extra egg yolk and 1/4 cream and baked an extra 10 minutes. And of course adding a scoop of vanilla bean ice cream is always a winner!
Not so great..It didn’t do it for us.. This is not sweet! It is an egg custard. Crust could use more sugar and the egg mix could use more as well. Needs to bake slower to keep it from drying out. Could be great with a few changes. But then it wouldn’t be the same recipe would it?
Made with pineapples and in muffin cups..tasted very nice!
The custard was awesome but the crust was a nightmare. I couldn’t even get it out of the pan to serve to my dinner guests. I did not grease the pan (specifically looked and saw no mention to do it). The “cookie dough crust description” was a misnomer- more of a slightly sweet concrete pie dough crust.
Tasty crust, but much too sweet. Good as a recipe for a little lunch but not for a special occasion as it is unique but not particularly attractive. This however might be an excellent less sweet under a scoop of ice cream.
AWESOOOOOOME! Family loved it. Eat it with ice cream!
i used a total of l/2 cup brown sugar instead of white and it was great!
I just made this last night! I had fresh sweet peaches that when you bite into them, the juices run down your face, so I cut the sugar down to only 1/3 cup. It was perfect! I don’t like overly sweet desserts, but it was just right. I did use the natural sour cream instead of the heavy cream, because of the cost. It turned out great. I would like to try it again with the cream to see if there is any difference. I also loved how fast this came together! thanks for a new yummy recipe!
I made exactly as written and this just didn’t do it for us.
Pretty tasty but this is not the right kuchen I’m looking for. It was more like a thin bar and I’m not looking for that. I would add a bit more sugar to the crust next time. Oh, we liked it better the next day.
Great . Crust is crumbly
This is a 5 star recipes if you follow it exactly!! We didn’t want to see the egg whites go to waste so we whipped them up into a merang (like the merange on lemon pie) and tossed it back in the oven for 5min to brown the merang. The merange made it a 6 star recipe!!!
Really yummy, and keeps in the fridge for a few days afterwards. The crust was really flakey and good.
This was good and tasty but I was expecting something different. My hubby like it and I will make it again.