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Autumn is in full glory here. Crisp mornings. Cooler evenings. The leaves making an almost daily progression from green to gold to russet to blazing orange. Pollen filtering through the air . . . wait, that’s not one of the joys of the season. But despite a few sneezes and sniffles, there’s something a bit mystical about autumn. Rest. Relaxation. Shifting into another gear. Time to clean out the flower beds, put on your softest, lived-in sweater, and relegate your flip-flops to the top of the closet.
Another welcoming sight is the new crop of apples in the grocery story—crisp Fuji, juicy Delicious, those wonderfully tart Granny Smiths. Which brings me to today’s special: Apple Pudding. Not to be confused with the custard type puddings, this is more of a cake-like dessert, but very moist, cinnamon-y, and with a crunchy top when it’s fresh from the oven. And to be honest, you can use any kind of apples you want. You pick!
Some of my best memories are stepping into the house after the thirty-minute bus ride from school and having the smell of apple pudding meet me. My mom made this quite often, so it’s always a pleasant reminder of her. I think you’ll like it, too.
1 cup sugar
3 Tbsp. butter (or margarine)
1 egg
Mix together. Add 2 cups sliced, peeled apples
Add:
1 cup flour mixed with 1 tsp. baking soda and 1 tsp. cinnamon
½ cup chopped pecans
Mix well – the apples will just have a coating of batter on them. Bake in 7 x 11 or 9 x 13 greased cake pan for 30 minutes at 350 degrees.
Serve with whipped cream or vanilla ice cream and a glass of cold milk or your decaf beverage of choice. Yum.
What do you like (or dislike) about fall? Favorite foods? Any special memories you’d like to share?