Baked Apple Pudding

This comforting baked apple pudding transforms simple ingredients into a warm, custardy dessert that captures the essence of autumn in every spoonful. The tender apples nestled in a rich, cake-like pudding create the perfect balance of fruit and comfort food. This straightforward recipe delivers impressive results with minimal effort, making it ideal for both weeknight treats and special occasions.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Servings: 8
Difficulty: Easy

Ingredients

• 6 medium Granny Smith apples, peeled and sliced thin
• 1 cup granulated sugar, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons butter, for greasing

Instructions

1. Prepare the oven and dish. Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish, ensuring all corners and sides are well-coated to prevent sticking.
2. Prepare the apples. Peel and core the apples, then slice them into thin, uniform pieces about 1/4-inch thick. Toss the apple slices with lemon juice, brown sugar, cinnamon, nutmeg, and a pinch of salt in a large bowl until evenly coated.
3. Arrange apples in the dish. Spread the seasoned apple mixture evenly across the bottom of the prepared baking dish, creating a single layer with slight overlap as needed.
4. Create the pudding batter. In a separate mixing bowl, whisk the eggs until light and frothy, about 2 minutes. Gradually add 3/4 cup of granulated sugar, whisking continuously until the mixture is pale and smooth.
5. Combine wet ingredients. Slowly pour in the milk, melted butter, and vanilla extract while whisking constantly to prevent the eggs from scrambling. The mixture should be smooth and well-integrated.
6. Add dry ingredients. Sift the flour directly into the wet mixture, whisking gently until just combined. Avoid overmixing, which can result in a tough pudding texture.
7. Assemble the pudding. Pour the batter evenly over the arranged apples, ensuring the liquid reaches all corners of the dish. The batter will seem thin, but this creates the characteristic custard-like texture.
8. Add final sugar layer. Sprinkle the remaining 1/4 cup granulated sugar evenly over the surface. This creates a delicate, caramelized top during baking.
9. Bake until golden. Place the dish in the preheated oven and bake for 40-45 minutes, until the top is golden brown and set, and a knife inserted in the center comes out with just a few moist crumbs.
10. Cool before serving. Allow the baked apple pudding to cool for at least 15 minutes before serving. The pudding will continue to set as it cools, making it easier to slice and serve.

Tips for Success

Choose the right apples. Granny Smith apples hold their shape well during baking and provide the perfect tart contrast to the sweet pudding base. Honeycrisp or Braeburn apples work as excellent alternatives.

Slice uniformly. Consistent apple thickness ensures even cooking throughout the pudding. Aim for 1/4-inch slices using a sharp knife or mandoline slicer.

Don’t skip the lemon juice. This prevents the apples from browning and adds a subtle brightness that enhances the overall flavor profile.

Test for doneness. The pudding is ready when the top springs back lightly when touched and the edges pull slightly away from the sides of the dish.

Recipe Variations

Spiced apple pudding: Add 1/4 teaspoon ground ginger and a pinch of cardamom to the apple mixture for a more complex spice profile.

Mixed fruit version: Replace 2 apples with sliced pears or add 1/2 cup fresh cranberries for color and tartness.

Nutty twist: Sprinkle 1/2 cup chopped walnuts or pecans over the apples before adding the batter for added texture and richness.

Bourbon enhancement: Replace 2 tablespoons of milk with bourbon for an adult version with deeper flavor complexity.

Storage Instructions

Store leftover baked apple pudding covered in the refrigerator for up to 4 days. The pudding tastes excellent cold or can be gently rewarmed in a 300°F oven for 10-15 minutes until warmed through. Individual portions can be microwaved for 30-45 seconds on medium power.

For longer storage, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Highlights

This baked apple pudding provides a good source of fiber from the apples and protein from the eggs and milk. The natural fruit sugars combine with added sweeteners to create satisfying sweetness without being overly heavy. Each serving contains approximately 280 calories, making it a reasonable dessert choice when paired with a light dinner.

Serving Suggestions

Serve this warm baked apple pudding with a dollop of vanilla ice cream or freshly whipped cream for the ultimate comfort dessert. A drizzle of caramel sauce or a sprinkle of cinnamon adds an extra special touch. For breakfast or brunch, pair smaller portions with strong coffee or chai tea.

The pudding pairs beautifully with savory autumn meals featuring roasted meats or hearty stews. Consider serving it alongside grilled pork chops or roasted chicken for a complete seasonal meal that celebrates the flavors of fall.