This comforting warm dessert showcases two of the Wenatchee Valley’s premium crops – apples and blueberries.
Ingredients
- Apples 4 peeled, cored and sliced
- Cinnamon ½ tsp
- Maple Syrup 1 cup
- Butter 3 Tbs, divided
- Egg 1
- Vanilla 1 tsp
- Lemon Juice 1/2 tsp
- All Purpose Flour 2 cups
- Baking Powder 1 tsp
- Dried Blueberries ½ cup
- Whipped Cream for serving
Cook It
- Preheat the oven to 375°F.
- Toss the apples with the cinnamon and half of the maple syrup and set aside. Melt the butter and brush a 9 x 13-inch glass baking dish with 1 Tbs butter. Transfer the apple mixture to the baking dish, spreading it evenly. Sprinkle with the dried blueberries.
- Beat the egg with the remaining 2 Tbs of melted butter, the vanilla, the reserved maple syrup and the lemon juice. Stir the flour and baking powder together and gently fold the dry ingredients into the wet. Pour the batter over the apples.
- Bake the pudding for 30 minutes, until golden brown. Remove from the oven and serve hot with soft whipped cream.
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