During the fall when our apples are in-season here on the East Coast, I enjoy making a variety of recipes that utilize fresh picked apples. One of my favorites is this recipe that was given to me back in the early 1980′s by an elderly woman, who had lived in our community.

What I really like about this dessert is it’s nice cinnamon apple flavor along with the warm vanilla sauce…it’s the perfect mixture of both. If you have any left-overs, you will want to store them in the refrigerator in a plastic or glass container.

Pudding Ingredients:

2 cups peeled and diced apples
1/2 cup nuts, finely chopped
1/4 cup butter, softened
1 cup granulated sugar
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter with the granulated sugar until creamy and fluffy. Add in the lightly beaten egg until ingredients are combined.

In a large bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg and salt. Slowly add flour mixture to the butter mixture until all ingredients are well combined. Fold in the diced apples and chopped nuts.

Spray an 8 x 8″ baking pan with some vegetable nonstick cooking spray. Pour the pudding batter into the baking pan. Bake in a 350 degree oven for 25 minutes.

Vanilla Sauce Ingredients:

1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 tablespoon softened butter
2 tablespoons vanilla extract

In a large saucepan, mix together the cornstarch, granulated sugar and salt. Slowly stir in the boiling water, butter and vanilla extract. Simmer sauce over low to medium heat until it has slightly thickened. (about 10 minutes). Remove from heat and serve over the warm apple pudding.

A video taken on the iPhone 4
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