Apple Crunch Pudding Cake
A warm, comforting apple crunch pudding cake with oaty topping and cinnamon-spiced apples, perfect for cozy gatherings or family desserts with a crunchy, moist texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine oats, sifted flour, light brown sugar, baking soda, cinnamon, and salt.
- Stir in chopped nuts with a fork or knife.
- Cut in 1 cup of butter until the mixture is crumbly.
- Press half of the crumb mixture into a 9 x 13-inch baking pan.
- Toss sliced apples with lemon juice and arrange neatly on top of the crust.
- Dot the apples with small pieces of butter and sprinkle with remaining crumb mixture.
- Bake for 40 minutes or until the apples are soft and the topping is golden.
- Cool slightly before spooning into bowls and serving.
Tips & Substitutions
For extra flavor, consider adding a pinch of nutmeg along with the cinnamon. If you prefer a nut-free version, simply omit the chopped nuts or substitute with seeds like sunflower or pumpkin seeds. Using a mix of tart and sweet apples can enhance the taste profile, while gluten-free flour can substitute for sifted flour if needed.
Serving Suggestions
This delightful dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a refreshing contrast, serve alongside a light salad like Liz'S Favorite Potato Salad. It's perfect for gatherings or as a cozy family dessert.
Storage & Reheating
To store leftovers, allow the Apple Crunch Pudding Cake to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place individual servings in a microwave-safe dish and warm for 20-30 seconds, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Crunch Pudding Cake contains roughly 240 calories, with 3g protein, 29g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 919mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Absolutely! A mix of tart and sweet apples, such as Granny Smith and Honeycrisp, will provide a balanced flavor. Just ensure the apples are firm and hold their shape during baking to avoid a mushy texture.
How can I make this recipe vegan?
To make the Apple Crunch Pudding Cake vegan, substitute the butter with a plant-based margarine and use a flaxseed meal or applesauce as a binder. Replace the light brown sugar with coconut sugar for a more natural sweetener.
Can I prepare this dish ahead of time?
Yes, you can prepare the crumb mixture and sliced apples a day in advance. Store them separately in the refrigerator and assemble just before baking. This will save time and allow the flavors to meld nicely before cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).