Sticky Apple Pudding
I came up with this recipe when I had a ton of leftover pancake mix (and no yellow cake) and was craving dump cake with a fall twist. My hubby said this was one of the best things I've ever made - high praise indeed, considering I've been doing this site for over 10 years. This recipe is super easy to throw together - I've included instructions for using canned pie filling or fresh fruit.
Sticky Apple Pudding
Prep Time 10 min | Cook Time 50 min
Ingredients
- 1 1/2 cups Better Batter Gluten Free Pancake and Biscuit Mix
- 2/3 cup granulated sugar
- 1/2 cup milk or dairy free substitute
- 2 eggs(beaten til smooth) OR 1/2 c aquafaba EITHER 1 15-20oz can Apple Pie Filling (this will make a much stickier pudding) OR 3 large cooking apples, peeled and sliced about 1/4 inch thick (2 cups),
- 1 tbsp lemon juice
- 1/2 tsp cinnamon: tossed together
- 3/4 cup tightly packed brown sugar
- 1 cup boiling water
Instructions
Heat oven to 350F. Generously grease or butter a 9 inch round or square casserole.
Blend Ingredients. In a bowl, blend together the Better Batter pancake mix, sugar, milk or dairy free sub, and eggs or aquafaba. The mixture will be slightly loose - between drop cookie dough and very thick pancake batter - in consistency. The thicker the more cakey this layer will be.
Press or pour this into the prepared pan. If you are using canned pie filling, open the can and spread evenly over the top of the dough/batter.
Combine Ingredients. If you are using fresh fruit, combine the apples, lemon juice and cinnamon (tossing lightly to coat) and place evenly on top of the dough/batter.
Sprinkle with brown sugar then pour boiling water over the top of everything.
Bake for 50-60 minutes or until golden brown and bubbling. Serve warm.
