Maida Heatter's Apple Cranberry Pudding
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups fresh cranberries
- 2large firm cooking apples (preferably Granny Smith or Jonathans)
- ½cup pecans, toasted, broken into medium-size pieces
- ½cup granulated sugar
- 2large eggs
- 1cup granulated sugar
- 1cup unsifted all-purpose flour
- 6ounces (1½ sticks) unsalted butter, melted
For the Bottom Layer
For Top Layer
Nutritional analysis per serving (8 servings)
453 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 43 grams sugars; 4 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust rack to middle of oven and preheat oven to 325 degrees. Butter a shallow ovenproof baking dish with about a two-quart capacity (11 by 8 by 1¾ or 2 inches). Set aside.
- Step 2
Place cranberries in bowl of cold water to wash, pick over them, and drain on a towel. Let stand.
- Step 3
Peel, quarter and core apples. Cut each piece into one-half-inch chunks. In bowl mix cranberries with apples, pecans and sugar. Turn into baking dish and smooth top.
- Step 4
In small bowl of an electric mixer beat eggs to mix. Beat in sugar then add flour and melted butter at the same time and beat until smooth. Pour batter evenly over bottom layer.
- Step 5
Bake for about 50 minutes until top is golden and toothpick inserted into center comes out clean. Serve hot, warm or at room temperature, preferably with vanilla ice cream.
- This recipe is adapted from Maida Heatter's Book of Great American Desserts (Knopf 1983).
Private Notes
Comments
I found this recipe looking to use up some ingredients I had on hand. Did not have pecans, but added a minced lemon. Very good, and easy to make along side dinner.
easy, sweet and tart.....if you top with vanilla ice cream or whipped cream you will be in heaven.
Great way to use up my holiday cranberries and a snap to make. I used a gluten free cup for cup rice flour with xanthan gum. A little on the sweet side but still really good. Will cut back the sugar in the topping if I make it again.
This recipe is very similar to Laurie Colwin's "Nantucket Cranberry Pie."
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