Apple Batter Pudding

Eleanor King

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Makes 6 servings


2 cups apples, cubed into ½ inch pieces

1 Tablespoon lemon juice

½ teaspoon ground cinnamon


3 Tablespoons vegetable oil

½ cup granulated sugar

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup non-dairy milk of choice (we recommend plain oat milk)


½ cup sugar

½ Tablespoon cornstarch

¼ teaspoon salt

1 cup boiling water

This take on a recipe from the 1920’s is an easy and delicious dessert that has been a crowd pleaser in many households for generations. The secret to this recipe’s success is that almost any type of fruit can be used under the batter. 


1. Preheat the oven to 375ºF.

2. Lightly grease a pie plate. Place chopped apples in the bottom and sprinkle with lemon juice and cinnamon.

3. Make the batter by creaming together the vegetable oil and sugar. Add milk alternately with dry ingredients and mix until well combined and smooth. It should be fairly stiff.

4. Spread batter evenly over the top of the fruit, leaving a small gap between the edge of the pie place and the batter.

5. Combine sugar, cornstarch, and salt and sprinkle over the top of the batter. Pour one cup of boiling water over the top and immediately put in the oven.

6. Bake for 45–50 minutes or until golden brown. Serve hot or cold.

Active Time: 15 minutes

Total Time: 1 hour and 15 minutes

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