Kathryn'S Apple Pudding
Kathryn's Apple Pudding is a warm, comforting dessert featuring tender tart apples topped with a crumbly cinnamon-spiced streusel. Best enjoyed warm with vanilla ice cream, it offers a delightful balance of fruity sweetness and buttery crunch, perfect for family gatherings or cozy evenings.
Ingredients
Instructions
- Mound sliced, pared tart apples in a buttered 9-inch pie plate and sprinkle with orange juice.
- Combine sugar, sifted all-purpose flour, ground cinnamon, ground nutmeg, and salt in a bowl.
- Cut in butter until the mixture is crumbly.
- Sprinkle the crumb mixture over the apples.
- Bake at 375°F (190°C) for 45 minutes or until apples are tender and topping is crisp.
- Serve warm topped with vanilla ice cream.
Tips & Substitutions
For a deeper flavor, consider adding a splash of vanilla extract to the apple mixture. If you prefer a healthier twist, substitute half of the sugar with maple syrup or honey. You can also use a mix of sweet and tart apples for a more complex taste. To add crunch, top with chopped nuts before baking.
Serving Suggestions
Serve warm with a generous scoop of vanilla ice cream on top to enhance the flavors. This dish pairs beautifully with a drizzle of caramel sauce or a sprinkle of chopped nuts for added texture. For a complete meal, consider serving it alongside a light salad or as a dessert after savory American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Kathryn'S Apple Pudding contains roughly 371 calories, with 8g protein, 77g carbohydrates, and 5g fat. It is an excellent source of vitamin C (75% of the Daily Value) and dietary fiber (37% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1181mg per serving (51% 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?
Yes! A mix of sweet and tart apples, like Granny Smith and Honeycrisp, works wonderfully. This combination enhances the flavor and texture of the pudding, making it more interesting and delicious.
Is it possible to make this pudding ahead of time?
Absolutely! You can prepare the apple layer and crumb topping separately a day in advance. Simply layer them in the pie plate before baking, then store in the refrigerator. Bake it fresh when you're ready to serve.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Just ensure that the blend you choose includes a binding agent, as this will help maintain the pudding's structure.
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).