Pennsylvania Dutch Apple Kuchen

September 4, 2015
Pennsylvania Dutch Apple Kuchen

A heritage recipe made gluten free.

My mom’s side of the family is German and Italian. Just imagine what conversations would have been like with that kind of European background (think LOUD)! I decided to look up the word Kuchen.
 Apple Kuchen
It means the same as our word “cake” which could apply to all kinds of things, from coffee cake to layer cakes, to Boston cream pie (really a cake), to cupcakes to even brownies.
A Kuchen is usually a dessert that has a pastry base, some type of filling and custard poured over the top. That’s exactly what this one is. A shortbread type pastry base topped with an apple cinnamon filling and vanilla custard poured over the top to finish.  Comfort dessert at its best.
 Easy Gluten Free Apple Kuchen
2 cups gluten free flour blend (Pamela’s Baking mix was used (has xanthan gum in it)
¼ tsp. baking powder
¾ cup sugar
½ cup butter or margarine, melted (I like butter)
1 29 oz. jar of apple slices, drained
1 tsp. cinnamon
1 egg
8 oz cream cheese, softened
1/3 cup sugar
½ tsp. gluten free vanilla extract
Powdered sugar for dusting the top
 Preheat the oven to 350 degrees.
Place the gluten free flour, baking powder and 2Tbsp. of the sugar in a bowl and whisk together. Add in the melted butter slowly and mix until crumbs form.
gluten free pastry
Pat it evenly on the bottom of an 9×9 baking pan. Bake for 12 minutes. Let cool completely.
 In a large bowl, beat together the egg, cream cheese, 1/3 cup sugar and vanilla. Carefully pour the mixture over the crust. Top with the apple slices.
 Mix together the remaining sugar less the 2 Tbsp. you already used and the cinnamon and pour evenly over the top of the fruit.
Put bake in the oven and bake for another 25 to 35 minutes or until a knife inserted in the center comes out clean. Let cool and dust the top liberally with powdered sugar.
 Makes 6 servings
Happy Baking!
Team Your Gluten Free Kitchen
 If you liked this recipe please check out our Gluten Free Brownies Cookbook.
It’s filled with lots of great recipes. Click here to buy.


  1. kathy says: October 16, 2016 at 12:45 pm

    I’m confused about how much sugar to use at each step. There are two measurements for sugar in the ingredients, but I don’t know which to add to each step. The first specifies 2 Tbsp mixed with 2 cups of flour for the base – but this seems like too little. Then there are two more steps that state to add sugar, but don’t specify how much. Can you please clarify? Thanks!

    • kathy says: November 2, 2016 at 12:08 pm

      You’re right. It is confusing. I just changed the recipe to make more sense. You use the 2Tbsp. from the 3/4 cup sugar listed first for the crust. Then use the 1/3 cup sugar for the cream cheese mixture and finally use the 3/4 cup sugar less the 2 Tbsp. for the last part of the recipe.

      The base is more shortbread like so not much sugar is called for.

      Thanks for pointing that out to me.

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