I appreciate how straightforward this recipe is. With just a handful of pantry staples, I can create a dessert that tastes rich and homemade without a complicated process.
I also enjoy the texture combination. The apples become soft and tender as they bake, while the nuts add a pleasant crunch. The lightly sweet custard-like base ties everything together beautifully.
It’s a dessert that feels cozy and comforting, perfect for serving after dinner or bringing to a gathering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 large egg ¾ cup sugar ½ cup flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup granny smith apple or your favorite variety, diced ½ cup nuts chopped, almonds or pecans
Directions
I start by getting out and measuring all of my ingredients.
I preheat my oven to 350 degrees Fahrenheit.
In a mixing bowl, I combine the egg and sugar, whisking or using a hand mixer until the mixture becomes light and fluffy.
In a separate bowl, I sift together the flour, baking powder, and salt. I then gradually combine the dry ingredients with the egg and sugar mixture until fully incorporated.
Next, I gently fold in the diced apples and chopped nuts using a rubber spatula, making sure everything is evenly distributed.
I spoon the batter into a greased 8 x 8 pan or a similar-sized casserole dish and spread it evenly.
I bake for 35 to 40 minutes, until the top is golden and set. Once removed from the oven, I allow it to sit for about 5 minutes so the filling can settle.
I serve it warm, sometimes with a drizzle of syrup, whipped cream, or a scoop of ice cream.
I sometimes swap Granny Smith apples for sweeter varieties if I want a milder flavor. I also enjoy experimenting with different nuts such as pecans or almonds, depending on what I have on hand.
For added warmth, I occasionally mix in a pinch of cinnamon or nutmeg. If I want a slightly richer dessert, I serve it with vanilla ice cream or a generous spoonful of whipped cream.
Storage/Reheating
I store leftovers covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
When refrigerated, I prefer reheating individual portions briefly in the oven or microwave until warmed through. I find it tastes best served warm rather than cold.
FAQs
What makes Ozark Pudding different from regular pudding?
I find that Ozark Pudding is more like a baked custard or cake-like dessert rather than a creamy stovetop pudding.
Can I use a different type of apple?
Yes, I can use any apple variety I enjoy. Tart apples add a nice contrast to the sweetness.
Do I have to peel the apples?
I usually peel them for a softer texture, but I can leave the skins on if I prefer.
Can I make this ahead of time?
I can bake it earlier in the day and gently reheat it before serving.
How do I know when it’s done baking?
I look for a golden top and a set center. A toothpick inserted should come out mostly clean.
Can I freeze Ozark Pudding?
I can freeze it in an airtight container for up to 2 months, though I prefer it freshly baked for the best texture.
What nuts work best?
I enjoy using pecans or almonds, but walnuts also work well.
Is this dessert very sweet?
I find it pleasantly sweet but not overwhelming, especially when using tart apples.
Can I double the recipe?
Yes, I can double the ingredients and bake it in a larger dish, adjusting the baking time as needed.
What should I serve with it?
I love serving it warm with syrup, whipped cream, or vanilla ice cream for an extra special touch.
Conclusion
I enjoy how this Ozark Pudding brings together simple ingredients to create a comforting, flavorful dessert. The combination of tender apples, crunchy nuts, and lightly sweet custard makes every bite satisfying. It’s a timeless recipe that I love sharing and serving warm for a cozy finish to any meal.
A classic old-fashioned Ozark Pudding made with tender apples, crunchy nuts, and a lightly sweet custard-style base, baked until golden and served warm for a comforting dessert.
Ingredients
1 large egg
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Granny Smith apple (or preferred variety), diced
1/2 cup chopped nuts (pecans or almonds)
Instructions
Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch baking dish or similar-sized casserole dish.
In a mixing bowl, whisk or beat the egg and sugar together until light and fluffy.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, mixing until fully incorporated.
Gently fold in the diced apples and chopped nuts using a rubber spatula until evenly distributed.
Spoon the batter into the prepared baking dish and spread evenly.
Bake for 35 to 40 minutes, until the top is golden and the center is set. A toothpick inserted should come out mostly clean.
Allow the pudding to rest for about 5 minutes before serving. Serve warm.
Notes
Tart apples provide a nice contrast to the sweetness, but any variety can be used.
Pecans, almonds, or walnuts all work well in this recipe.
Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
Serve warm with syrup, whipped cream, or vanilla ice cream.
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Reheat gently before serving for best flavor and texture.
