Virginia Apple Pudding is one of our favorite quick desserts. My neighbor friend described it to me one day and I asked her for the recipe since it’s the perfect time to turn on the oven and bake with apples! My oh my, how I’m thankful for both her AND the great state of Virginia! This dessert is worth having in your recipe box. It’s simple and quick – comes together as fast as your oven preheats. It will also make your kitchen smell like you own a funnel cake stand…and the taste? Buttery sweet with a touch of vanilla. It’s crunchy on the outside and soft on the inside.
There are lots of other adaptations out there – you can sub out some of the flour for whole wheat, cut the sugar to 3/4 cup, add more cinnamon or make it dairy free. However your tastes direct you, it’s a no fail dessert and a fantastic use of this fall’s fresh apple crop.
Are you ready to make Virginia Apple Pudding with me?
Here are the ingredients. When it comes to the two apples you will need in this recipe, I suggest using a good cooking apple that bakes well. Today I’m using my favorite baking apple – the Cortland. You could also try Granny Smith, Jonagold, Braeburn or whatever apple is in season at your local grocer or market.
Start by putting one stick of salted butter in the bottom of a 2 quart casserole dish and sticking it in the oven. Turn the oven on to 375 degrees and let the butter melt as it preheats. Trust me, we’ll be done with the rest of the prep work by the time you hear that ding!
Peel and slice two medium size baking apples. The thinner the slice, the better. I just use a sharp knife and slice them thinly by hand. Since there’s only two apples, this should only take a few minutes.
In a small mixing bowl, whisk together 1 cup flour, 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. salt and 1/4 tsp. cinnamon. Then pour in 1 cup milk and 1/2 tsp. pure vanilla extract. Stir the batter until well combined.
By now, your butter should be about all the way melted. Keeping your oven at 375 degrees, carefully remove (use hot pads!) the casserole dish and place on top of the stove. Pour your batter directly into the middle of the melted butter. DO NOT MIX. I just love when recipes are unconventional!
Now pile your sliced apples into the center. No need to be pretty or perfectly even.
Bake the pudding at 375 degrees for about 35 minutes or until you have a nice golden crispy crust like you see here. Wish you could smell my kitchen!
While it’s still warm, scoop out a slice and serve with vanilla ice cream to surprise or delight someone you love. This is the perfect time of year to make Virginia Apple Pudding! It’s clever. It’s simple….and man, is it GOOD.
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Virginia Apple Pudding
- 2 Cups apples sliced thin
- 1 Cup granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 Cup all purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 Cup milk
- 1/2 Cup butter
- Preheat the oven to 375˚ F.
- Melt the butter in the oven as it preheats.
- In a small mixing bowl, whisk together 1 cup flour, 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. salt and 1/4 tsp. cinnamon.
- Pour in 1 cup milk and 1/2 tsp. pure vanilla extract. Stir the batter until well combined.
- Pour your batter directly into the middle of the melted butter. DO NOT MIX.
- Pile the apples into the middle of the dish.
- Bake the pudding at 375 degrees for about 35 minutes or until you have a nice golden crispy crust.
Recipe inspired by Food.com.
Want to use apples in your dinner? You need to try this Mountain Dew Apple Dumplings recipe!