Self Saucing Apple Pudding/Cobbler

This Apple Pie cobbler is an easy dessert that uses simple ingredients and requires very little time and effort. A warm sticky warmly spiced cake with a crispy crust over a hidden layer of spiced warm apples in caramel sauce which tastes like gooey apple pie filling. No need to make a sauce to pour over it - this dessert is self saucing and delicious. Serve it up in individual dishes or even right from the baking dish like we always do. It’s such an old fashioned or vintage decadent and cozy dessert that everyone loves. It’s so easy to make - no need to make a pie crust or bake for hours and no need to pull out the electric mixer/hand mixer for this one. Simply toss apple with spices and sugar, top them with a super simple spiced cake batter sprinkled with sugar and cornstarch, then pour over the boiling hot water mixture and bake. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream! It is the perfect dessert for when you are craving the flavors of apple pie especially on a chilly fall or winter night but don’t feel like putting in that kind of time and effort.

Apple Pudding Recipe Ingredients (full ingredient amounts in recipe card below):

• APPLES: Any variety of apples would work here but I like to use pink lady or honey crisp apples but I also like Granny Smith apples too.
• SUGAR: Brown sugar is what I use for the apples and granulated sugar for the cake.
• CORNSTARCH: This helps ensure the apple pie filling or sauce thickens as the apples release quite a bit of liquid when cooking/baking.
• ALL PURPOSE FLOUR: Either plain flour or a good quality 1-1 all purpose gluten-free flour.
• BAKING POWDER: Gives some rise to the pudding. No need for any baking soda for this recipe.
• SALT: Brings out the sweetness and balances the flavors
• MILK: I use whole milk or half and half but you could also use almond milk, or evaporated milk, really any milk will work fine.
• BUTTER: Unsalted butter is what I use.
• EGGS: Two eggs is all you need and they helps add richness and moisture to the batter.
• VANILLA EXTRACT: A must for any good dessert!
• __SPICES: I usually like to add a apple pie spice to the cake and cinnamon for the apples. Any warming spices would be wonderful here - but if you wish to skip - the cake will still be delicious.
• WALNUTS: Chopped walnuts add flavour and a bit of crunch to the batter. Feel free to leave out for a nut free version.
• OPTIONAL ADD INS: Fee free to add some extra spices if you wish to the batter. You can also add some chocolate chips, butterscotch chips or even toffee bits to the batter - ½ cup of either.
  
  

For the Apple Caramel Sauce

• BROWN SUGAR: It ensures a rich, thick, and sweet caramel sauce.
• CORNSTARCH: This ensures the sauce will thicken as the apples release quite a bit of liquid when cooking/baking.
• BUTTER: I use unsalted butter for the topping which together with the brown sugar and boiling water becomes the sauce - I use chilled butter and cut it into small cubes and dot it over the batter.
• HOT BOILING WATER: This will be carefully poured all over the pudding cake, which once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will rise and add a layer of warm, creamy caramel sauce. If you want more apple flavour feel free to use boiling hot apple juice or apple cider (not to be mistaken with apple cider vinegar)
• CORN SYRUP: This adds sweetness but also ensures that the apple sauce has the right consistency. Good alternatives if needed are: honey, maple syrup, agave nectar, and golden syrup. Corn syrup is less sweet than the rest so expect the sauce to be slightly sweeter if using alternative.
  
  

How To Make a Self Saucing Apple Pudding

1. PREPARE APPLES: Peel, core and dice apples then toss with sugar spice and cornstarch. Place into prepared baking dish.
2. PREPARE CAKE BATTER: In a medium bowl combine, flour, spices, baking powder, and salt. Whisk the butter, sugar, eggs, vanilla and milk together in a separate larger bowl until combined. Combine wet and dry ingredients until just combined. Fold in the walnuts.
3. ASSEMBLE CAKE: Pour the cake batter into pan over the apples. Sprinkle over the sugar cornstarch mixture followed by the butter pieces. DO NOT STIR. Gently pour boiling water and corn syrup mixture evenly over the cake batter (this is what will form the sauce). DO NOT STIR.
4. BAKE: Carefully transfer to the oven and bake. While baking, the cake will rise to the top and the pudding sauce will form on the bottom which you will be able to spoon over the cake, like hot apple caramel sauce
   
   

Apple Pudding/Cobbler Recipe Tips

• After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
• This cake is best served warm, shortly after being removed from the oven. When it is warm the cake is soft and tender with the optimal texture and the pudding sauce is syrupy / creamy.
• This cake is best within 1 day of baking, as the cake will absorb the pudding sauce over time.
• Make sure that your baking dish is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other. You don’t want the risk of it bubbling over. When in doubt simply place baking dish over sheet pan before going in the oven to catch any potential drips.
• Don’t forget the toppings – Serve with whipped cream, creme fraiche or vanilla ice cream.
  
  

Apple Pudding Make Ahead, Storage & Freezing

• MAKE AHEAD & FREEZING: This cake is best made and eaten the same day BUT if you wanted to save a little time the uncooked batter can be prepared and transferred to prepared baking dish over the apples and covered in plastic wrap and placed into the fridge for up to 1-2 days ahead. Once ready to bake remove batter from fridge and allow to come to room temperature while you preheat oven. Remove plastic wrap and then sprinkle over sugar cornstarch mixture and butter pieces followed by adding the boiling water corn syrup mixture. I would NOT recommend freezing this cake as the texture will not to be the same.
• STORAGE: Baked apple pie cobbler/pudding, once cooled down, can be stored in the refrigerator, covered tightly with plastic wrap. Leftovers will keep for up to 3 days. Reheat in microwave.
• REHEATING: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be more moist, as most of the sauce will have been soaked up already. So don’t expect there to be too much of it to spoon over the cake.
  
  

More Recipes You Will Love

• Chocolate Pudding Cake
• Easy Sticky Toffee Pudding
• Chocolate Lava Cake
• Easy Pecan Pie Bars
• Creamy Pumpkin Pie Bars
• Apple Pie Bars
• Apple Crumble Cheesecake Bars