Dessert: United States – Midwestern United States (Missouri - Ozarks) – Ozark Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 medium tart apples (Granny Smith or Jonathan), about 1 lb (450 g), peeled, cored, and thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) granulated sugar, for tossing apples
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (2.6 g) ground cinnamon
- 3 large eggs, approx. 1 3/4 oz (50 g) each (5 1/4 oz (150 g) total), room temperature
- 5 tbsp (70 g) unsalted butter, melted (for batter)
- 1 tbsp (14 g) unsalted butter, diced (for dotting)
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1 cup (100 g) pecans, coarsely chopped and lightly toasted
- 1 tbsp (15 g) coarse or turbinado sugar (optional, for extra crisp top)
- Optional to serve: vanilla ice cream or heavy cream

Show original ingredient measurements

- 3 medium tart apples (Granny Smith or Jonathan), about 1 lb (450 g), peeled, cored, and thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) granulated sugar, for tossing apples
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (2.6 g) ground cinnamon
- 3 large eggs, approx. 50 g each (150 g total), room temperature
- 5 tbsp (70 g) unsalted butter, melted (for batter)
- 1 tbsp (14 g) unsalted butter, diced (for dotting)
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1 cup (100 g) pecans, coarsely chopped and lightly toasted
- 1 tbsp (15 g) coarse or turbinado sugar (optional, for extra crisp top)
- Optional to serve: vanilla ice cream or heavy cream

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A warm, cake-like fruit pudding featuring tart apples and toasted pecans with a crisp golden top; served warm to showcase Ozark apples and local nuts.

Regional Notes:
This Ozark Pudding highlights apples and pecans, reflecting Missouri Ozarks produce and the region’s preference for simple, home-baked desserts. Unlike generic fruit puddings, the Ozark version combines diced apples with chopped pecans and a thin cake batter so the fruit sinks slightly and the top bakes crisp, yielding a pudding-like interior.

1. Preheat the oven to 350°F (175°C). Butter a 9x9-inch (23 x 9 in (23 cm)) baking dish or a similarly sized shallow casserole.
2. In a bowl toss the sliced apples with the lemon juice and 2 tsp (10 g) granulated sugar until evenly coated. Spread the apples in an even layer in the prepared dish and sprinkle the toasted chopped pecans over the apples. Sprinkle the 1/2 cup (110 g) brown sugar evenly across the fruit and nuts.
3. In a medium bowl whisk together the 1 cup (120 g) flour, 1 tsp (5 g) baking powder, 1/2 tsp (3 g) salt, and 1 tsp (2.6 g) cinnamon.
4. In a separate large bowl whisk the 1 cup (200 g) granulated sugar and the 3 large eggs until pale and slightly thickened, about 1–2 minutes. Whisk in the 5 tbsp (70 g) melted butter, 1/2 cup (120 ml) milk, and 1 tsp (5 ml) vanilla extract until smooth.
5. Fold the dry ingredients into the wet mixture just until blended; the batter will be fairly thin. Pour the batter evenly over the apples, allowing it to settle between slices. Dot the surface with the 1 tbsp (14 g) diced butter and sprinkle the optional 1 tbsp (15 g) coarse sugar over the top for extra crispness.
6. Bake in the preheated oven until the top is deep golden brown, set in the middle, and a thin knife inserted into the center comes out mostly clean, about 45–55 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let rest 10–15 minutes; the pudding will finish setting as it cools slightly. Serve warm, spooned into bowls, with vanilla ice cream or a splash of heavy cream if desired.

Short Description:
A warm, cake-like fruit pudding featuring tart apples and toasted pecans with a crisp golden top; served warm to showcase Ozark apples and local nuts.

Regional Notes:
This Ozark Pudding highlights apples and pecans, reflecting Missouri Ozarks produce and the region’s preference for simple, home-baked desserts. Unlike generic fruit puddings, the Ozark version combines diced apples with chopped pecans and a thin cake batter so the fruit sinks slightly and the top bakes crisp, yielding a pudding-like interior.

1. Preheat the oven to 350°F (175°C). Butter a 9x9-inch (23 x 23 cm) baking dish or a similarly sized shallow casserole.
2. In a bowl toss the sliced apples with the lemon juice and 2 tsp (10 g) granulated sugar until evenly coated. Spread the apples in an even layer in the prepared dish and sprinkle the toasted chopped pecans over the apples. Sprinkle the 1/2 cup (110 g) brown sugar evenly across the fruit and nuts.
3. In a medium bowl whisk together the 1 cup (120 g) flour, 1 tsp (5 g) baking powder, 1/2 tsp (3 g) salt, and 1 tsp (2.6 g) cinnamon.
4. In a separate large bowl whisk the 1 cup (200 g) granulated sugar and the 3 large eggs until pale and slightly thickened, about 1–2 minutes. Whisk in the 5 tbsp (70 g) melted butter, 1/2 cup (120 ml) milk, and 1 tsp (5 ml) vanilla extract until smooth.
5. Fold the dry ingredients into the wet mixture just until blended; the batter will be fairly thin. Pour the batter evenly over the apples, allowing it to settle between slices. Dot the surface with the 1 tbsp (14 g) diced butter and sprinkle the optional 1 tbsp (15 g) coarse sugar over the top for extra crispness.
6. Bake in the preheated oven until the top is deep golden brown, set in the middle, and a thin knife inserted into the center comes out mostly clean, about 45–55 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let rest 10–15 minutes; the pudding will finish setting as it cools slightly. Serve warm, spooned into bowls, with vanilla ice cream or a splash of heavy cream if desired.