This warm apple pudding with a hint of cinnamon and nutmeg is topped with sweetened cream and drizzled with caramel sauce. It’s as cozy as a fall sweater.
When it comes to dessert, I am picky about the calories. I save them for brownies and warm chocolate chip cookies, but there are some seasonal desserts that I look forward to each year that are definitely worth making and eating. This apple pudding is my absolute favorite for fall. In the winter, I make molten chocolate cake, in the spring I make these lemon bars, in the summer I make blueberry bars and every fall I look forward to this apple pudding. This year we used apples from our tree, so it made it even more delicious.
I admit that it is a bit cumbersome to peel, remove the seeds and grate the apples: give yourself 15 minutes, turn on your favorite song and grate away. I like to use my food processor grating blade that which makes it a bit easier.
This recipe is from Lanette Hopkins, who makes delicious desserts and is a very inspiring Weight-watcher counselor. Do yourself a favor: make this dessert first, then check out her Facebook page for encouraging quotes to live a healthier life.
1 cup butter
2 cups sugar
Mix the following to the creamed mixture:
2 cups flour (works great gluten-free)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
Blend in 4 cups of peeled and grated apples. Bake in lightly greased 9 X 13 pans about 45 minutes at 350º.
While the pudding is baking, make the caramel sauce.
1 cup butter
1 cup white sugar
1 cup brown sugar
1 cup cream
In a medium saucepan, cook butter and sugar together over low heat for 5 minutes, stirring almost constantly. Stir in the cream. Heat through and serve warm over apple pudding.
- Apple Pudding:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 cups flour (works great with gluten-free flour blend)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 4 cups of peeled and grated apples
- Caramel Sauce:
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup cream
- Whipped cream for serving
- In a bowl of a stand mixer, cream together the butter and sugar. Add the eggs and stir until incorporated. Add the flour, baking soda, salt and cinnamon and stir until incorporated.
- Carefully fold in the 4 cups of peeled and grated apples.
- Bake in a greased 9X13 pan at 350º for 45 minutes.
- While the apple pudding bakes, make the caramel sauce. In a medium saucepan, cook butter and sugar together over low heat for 5 minutes, stirring almost constantly. Stir in the cream. Heat through and serve warm over apple pudding.
- Serve with sweetened whipped cream if desired.