While “Kuchen” is German for cake, in traditional baking it generally refers to a sweet pastry or yeast dough base that becomes a vehicle for a variety of delicious toppings. This version features fresh apples and blueberries, topped with a sweet brown-sugar and butter crumb and flaked almonds.
This blackberry and apple Kuchen was so delicious! I loved having it on the counter to grab a slice. It keeps surprisingly well, lasting 3-4 days despite the moisture from the fruit. The thin yeasted base is lightly sweet, and with the ample fruit and almonds, it’s a great snack to enjoy any time of the day.
This Kuchen bakes up in a 9×13-inch pan, either a rimmed metal baking sheet, a baking slab or a casserole dish. This Kuchen freezes beautifully, too.
Ingredients and substitutions
A few notes about the key ingredients …
Yeast – While instant yeast is specified and recommended, you can use Active dry yeast for this recipe, proofing it in the warmed milk.
Blackberries – I recommend fresh blackberries if possible, as they hold their shape nicely, though frozen blackberries should work here.
Apples – You can use any apple you enjoy or have on hand.
Ground almonds – Ground almonds can be found with the bagged nuts at most grocery stores. If unavailable, you can grind whole blanched almonds in a food processor instead.
How to make blackberry apple kuchen: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Mix up the dough. The dough will be quite sticky. Remove to the counter and add a bit more flour to make the dough kneadable.
Step 2: Set the dough to rise in a greased bowl or large measuring cup.
Step 3: Let the dough rise until doubled.
Step 4: Press the Kuchen dough into a 9×13-inch pan.
Step 5: Scatter the blackberries and apples onto the dough.
Step 6: Top with the crumb mixture and flaked almonds before baking.
Recipe tips!
- Be ready to lay a sheet of aluminum foil over the top near the end of baking to avoid over-browning.
- When adding the fruit, try to cover almost all of the top, leaving just a bit around the edges uncovered. This ensures that even the edge pieces will have fruit on them.
Making ahead, storing and freezing
While this Kuchen is best enjoyed on the day it is baked, it does keep pretty well for 2-3 days. The moisture from the fruit will start to soften the bread layer as it sits. Store at room temperature, wrapped with plastic wrap.
You can freeze this Kuchen after baking. Wrap tightly and freeze for up to 3 months.
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Get the Recipe: Blackberry Apple Kuchen
Ingredients
For the Kuchen dough:
- 2/3 cup milk, warmed to lukewarm, about 105F
- 1/4 cup butter, cut into 4 pieces
- 2 1/4 instant yeast
- 1 large egg , beaten, at room temperature
- 1/4 cup white granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 1/2 cups all-purpose flour, plus more as needed
For the blackberry apple topping:
- 1 pint blackberries, fresh or frozen
- 1 large apple, peeled, cored and cut into 1/2-inch pieces
For the crumb topping:
- 6 Tablespoons all-purpose flour
- 1/4 cup ground almonds
- 1/4 teaspoon cinnamon
- 2 Tablespoons white granulated sugar
- 2 Tablespoons light brown sugar
- 3 1/2 Tablespoons cold butter, diced
For topping before baking:
- 1/4 cup flaked almonds
Instructions
- Heat the 2/3 cup milk (warmed to lukewarm, about 105F) to lukewarm in the microwave or in a saucepan on the stovetop. Add the 1/4 cup butter (cut into 4 pieces) to the milk and let it stand briefly, then add to the bowl of a stand mixer fitted with the kneading hook. Add the 2 1/4 instant yeast, 1 large egg (beaten, at room temperature), 1/4 cup white granulated sugar, 1 teaspoon vanilla, 1/4 teaspoon salt and 1/8 teaspoon cinnamon and mix to combine.
- Add 2 cups of the flour to the 2 1/2 cups all-purpose flour (plus more as needed) to the bowl and mix it in. Add the remaining 1/2 cup of flour until you have a wet dough. Mix on speed 2 for 4-5 minutes. The dough will be wet and sticky, but avoid adding more flour to the mixer. You can add more flour as needed in the next step.
- Use a dough scraper to remove the dough to a well-floured work surface. Sprinkle with flour and begin working the dough, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Knead the dough briefly once it is no longer sticky.
- Grease a large bowl. Form the dough into a ball and add it to the greased bowl. Cover with plastic wrap and let rise until doubled, about 60-90 minutes.
- Preheat the oven to 400F (regular bake setting – adjust as needed for convection or fan-assisted). Grease a 9×13-inch rimmed metal baking sheet, a ceramic baking slab or a 9×13-inch baking pan. (If using a deep 9×13-inch pan, you may wish to line it with parchment paper to make it easier to remove from the pan.)
- When the dough has doubled, remove it to the greased baking pan. Use your palms to press the dough evenly in the pan. If the dough shrinks back, let it rest for a few minutes, then try again. Cover the pan with plastic wrap and let it rise for 15-20 minutes while you prepare the toppings.
- Prepare the 1 large apple (peeled, cored and cut into 1/2-inch pieces) and toss it with the 1 pint blackberries (fresh or frozen) in a large bowl. Set aside.
- In a small bowl, combine the 6 Tablespoons all-purpose flour, 1/4 cup ground almonds, 1/4 teaspoon cinnamon, 2 Tablespoons white granulated sugar and 2 Tablespoons light brown sugar. Stir to combine. Add the 3 1/2 Tablespoons cold butter (diced) to the bowl and, using your fingertips, rub the butter into the dry ingredients until you make an evenly moist, coarse crumb.
- When the dough has rested, remove the plastic wrap and scatter the blackberry and apple mixture over the top of the dough, leaving the outside 1 inch uncovered. Sprinkle with the prepared crumb mixture all over the top (including the edges). Scatter 1/4 cup flaked almonds over the top.
- Place in the oven at 400F for 10 minutes, then reduce the oven temperature to 350F and bake for an additional 20 minutes. Check the bake after it's been in the oven for 20-25 minutes, and loosely cover with a sheet of aluminum foil if it is sufficiently browned already. Bake until deep golden and set. The dough should register 195F when tested with an instant-read thermometer.
- Remove from the oven and let stand in the pan for about 5 minutes, then loosen from the pan and slide onto a cooling rack to cool completely.
- Slice and enjoy. Store at room temperature, wrapped in plastic wrap, where it will keep well for 2-3 days. You can also freeze for up to 3 months.
Notes
Adapted from a Nigella recipe
More sweet yeast bakes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
