South Dakota Dessert

Our oven mended we were able to enjoy our South Dakota fare.
I used this recipe for my kuchen, and used fresh apples rather than canned peaches. The recipe calls for use of a springform pan, so I dug mine out and followed the directions to "spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan". There was not enough dough to go up the sides, so I only covered the bottom. I think I could have accomplished the same result with a regular cake pan, or even better still, my indespensible cast-iron skillet. The dough was quite dense, but nevertheless formed a rather thin layer, so I was surprised that it did take 40 minutes in a 350 degree oven to cook, just as the instructions said. This warm dessert was most welcome on chilly fall evening. It is more cookie like than cake like and best eaten immediately. I tried microwaving some of the leftover for lunch today. Rather unsatisfying.