Apple Nut Pudding

Introduction

Apple Nut Pudding is a simple baked dessert made from a quick batter of sugar, egg, flour, chopped nuts, and apples, then baked at 325°F for 30 minutes. You get a soft, dense texture with crunchy bits of walnut or hickory nut, which makes it useful for dessert, an afternoon snack, or something you can make ahead and slice later.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• ¾ cup white granulated sugar
• 1 egg
• ¼ cup flour
• 1¼ teaspoons baking powder
• 1 pinch of salt
• 1 teaspoon vanilla
• 1 cup chopped walnuts or hickory nuts
• ½ cup chopped apples

Instructions

1. Beat sugar and egg until smooth.
2. Beat in flour, baking powder, salt, and vanilla.
3. Stir walnuts or hickory nuts and apples into the mixture.
4. Pour into a greased Dutch oven or 9 x 9-inch pan.
5. Bake at 325°F (160°C) for 30 minutes.

Variations

• Use hickory nuts instead of walnuts for a deeper, more robust nut flavor and a slightly firmer bite.
• Replace the chopped apples with chopped firm pears if you want a softer, sweeter fruit note.
• Swap the ¼ cup flour for a cup-for-cup gluten-free flour blend to make it gluten-free; the finished pudding will be slightly more tender.
• Add ½ teaspoon cinnamon when you beat in the flour, baking powder, salt, and vanilla powder for a warmer spiced flavor.
• Use a mix of apples and pears in place of all the apples if you want more fruit flavor and a softer interior.

Tips for Success

• Beat the sugar and egg until the mixture looks fully smooth; that helps the batter bake up evenly instead of dense in spots.
• Chop the apples into small, even pieces so they soften in the 30-minute bake time.
• Chop the walnuts or hickory nuts fairly evenly so you get crunch throughout instead of a few large hard pieces.
• Grease the Dutch oven or 9 x 9-inch pan well, especially the corners, so the pudding releases cleanly.
• The pudding is done when the edges are set and the center no longer looks wet; a tester should come out with moist crumbs, not raw batter.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, wrap individual portions tightly and place them in a freezer-safe container for up to 2 months.

Reheat individual portions in the microwave for 15 to 25 seconds. For larger portions, warm in a 300°F oven, covered loosely, for 8 to 10 minutes.

FAQ

Can you bake this in a different pan?

Yes. A similar-size baking dish works as long as the batter depth stays close to a 9 x 9-inch pan, though you may need to add or subtract a few minutes of baking time.

What kind of apples work best?

Use firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Braeburn. Soft apples can turn mushy and make the texture uneven.

Can you make it without nuts?

Yes, but the texture will be softer and less structured. For a similar bit of crunch, replace the chopped walnuts or hickory nuts with sunflower seeds or pumpkin seeds.

Should it be served warm or cold?

You can serve it either way. Warm gives you a softer texture, while chilled slices hold together more cleanly.