Sunday, March 6, 2011

Baked Apple Pudding

I was in the mood for baked apples the other day but didn't have any walnuts and raisins to stuff the center with. Instead, I came up with this recipe for baked apple pudding based on a traditional Danish dessert and some ancient Quaker puddings from my great grandmother. 

Most of us only think of pudding from a box but this is a simple, old fashioned, baked fruit dessert. I've added arrowroot powder to thicken the pudding so it's gluten free and grain free.  It's a perfect mid-winter treat!
My husband can't get enough of it. Enjoy!

Baked Apple Pudding
Serves 6 to 8

4 granny smith apples
2 tbsp sugar
1 tbsp arrowroot powder
1 tsp cinnamon
4 tbsp softened butter plus additional for pie plate
¼ c sugar
½ c ground almonds
1 egg

Preheat oven to 350F.

Generously butter a ceramic pie plate. Peel, core and dice apples. In a medium mixing bowl, combine diced apples, 2 tbsp sugar, arrowroot powder and cinnamon. Toss to coat the apples. Pour apples into prepared pie plate, cover with aluminum foil and bake 45 minutes.

While the apples are baking, cream together butter, ¼ c sugar and ground almonds. Beat egg, and stir into almond mixture until thoroughly combined. Set aside.

Remove the baked apples from the oven. Remove foil and cover with almond mixture. Return to the oven and bake an additional 30 minutes until top is golden and set.

Serve warm or cold with ice cream or whipped cream.

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