Ozark Pudding

Ever had a dessert that’s somehow both rustic and elegant at the same time? That’s Ozark Pudding for you – a magical cross between a cake and a fruit crisp that originated in the Ozark Mountains. This humble-looking dessert packs a flavor punch that’ll have everyone asking for seconds!

The magic happens when the crisp, nutty top layer gives way to a gooey, apple-studded interior that’s reminiscent of the best parts of apple pie and bread pudding. It’s homey, comforting, and has that perfect balance of sweetness and warm spice. Rumored to be a favorite of President Truman’s, this unpretentious dessert proves that the most memorable treats don’t need fancy ingredients or complicated techniques.

Ingredients

• 4 tablespoons butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups peeled and chopped apples (about 2 medium Gala apples)
• 1 cup chopped walnuts

Steps

1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
2. In a medium bowl, cream together the softened butter, brown sugar, eggs, and vanilla with an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should look slightly lighter in color and have a smooth consistency. Don’t skimp on this step – proper creaming incorporates air that helps the pudding rise.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined. This ensures the leavening agents and spices are distributed evenly throughout the batter.
4. Add the dry ingredients to the creamed mixture and mix on low speed just until all ingredients are wet – about 30-45 seconds. Be careful not to overmix, which can develop gluten and make the pudding tough instead of tender.
5. Using a rubber spatula, gently fold in the chopped apples with a few strokes. The batter will be thick and chunky – this is exactly what you want.
6. Thoroughly spray a 9-inch deep dish pie plate with cooking spray, making sure to coat the sides well to prevent sticking.
7. Pour the batter into the prepared pie plate, using the spatula to spread it evenly to the edges.
8. Sprinkle the chopped walnuts evenly over the top. (Alternatively, you can fold the nuts into the batter with the apples if you prefer them distributed throughout.)
9. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set while the very center might still be slightly soft – it will continue to set as it cools.
10. Allow to cool for 10-15 minutes before serving. This pudding is best enjoyed warm from the oven with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on top.

Smart Swaps

• Replace walnuts with pecans for a more Southern twist
• Swap Gala apples with Granny Smith for a more tart flavor profile (reduce sugar to 3/4 cup if using)
• Use coconut sugar instead of brown sugar for a lower glycemic option with the same moisture content
• Try gluten-free 1:1 baking flour in place of all-purpose flour for a gluten-free version

Make It Diabetes-Friendly

• Substitute brown sugar with 1/2 cup allulose plus 1 tablespoon molasses to reduce carbs by approximately 75% per serving
• Use 2 tablespoons butter and 2 tablespoons unsweetened applesauce to cut fat while maintaining moisture
• Add 1/4 teaspoon ground cardamom along with the cinnamon to enhance sweetness perception without added sugar
• Serve with 2 tablespoons plain Greek yogurt mixed with a dash of cinnamon instead of ice cream to save approximately 15g carbs per serving

Pro Tips

• Chop apples into 1/4-inch pieces for the perfect texture – too large and they won’t cook through, too small and they’ll disappear
• Let butter sit at room temperature for 30 minutes before creaming for the best incorporation
• Test for doneness by gently pressing the center – it should spring back slightly but still feel soft
• This pudding actually tastes even better the next day as the flavors meld – cover and reheat individual portions in the microwave for 20-30 seconds