Vermont Maple Apple Pudding Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 1/2 cup pure maple syrup | ||
| Vanilla | 1/2 Teaspoon | |
| 3 medium apples, peeled, coarsely chopped | ||
Directions
Melt butter in 2-quart casserole dish.
Stir together brown sugar, flour, baking powder, salt, and cinnamon.
Combine milk, syrup, and vanilla.
Pour over flour mixture; blend until smooth.
Pour batter over melted butter in casserole; do not stir.
Place apples on batter.
Bake in 375 °F oven 35 to 40 minutes, until crust turns brown.
Stir together brown sugar, flour, baking powder, salt, and cinnamon.
Combine milk, syrup, and vanilla.
Pour over flour mixture; blend until smooth.
Pour batter over melted butter in casserole; do not stir.
Place apples on batter.
Bake in 375 °F oven 35 to 40 minutes, until crust turns brown.
Chef
