Rich Fruit Kuchens

• 1 1/8 teaspoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 large egg, lightly beaten
• 3-1/2 cups all-purpose flour, divided
• 4 large eggs, lightly beaten
• 2 cups heavy whipping cream
• 1-1/2 cups sugar
• 8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.
2. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions.
3. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit.
4. For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350u0b0 for 35-40 minutes or until golden brown and custard reaches 160u0b0.

active dry yeast, warm water, warm milk, sugar, salt, canola oil, egg, flour, eggs, heavy whipping cream, sugar, apples, sugar, allpurpose, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/rich-fruit-kuchens/ (may not work)