Skip to main content
Epicurious
Cookbooks

Old-Style Apple and Almond Pudding

By Evelyn Rose

3.8

(1)

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 pounds apples such as Granny Smith, peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot preserves
1 tablespoon fresh lemon juice
3 tablespoons orange juice

For the topping:

1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon

Preparation

  1. Step 1

    Preheat the oven to 350°.

    Step 2

    Put the sliced apples in a large saucepan with the sugar, apricot preserves, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes. Alternatively, cook on 100 percent power in the microwave for 7 minutes, stirring once.

    Step 3

    Arrange the fruit mixture in a greased gratin or other oven-to-table dish 10 to 11 inches long and 2 inches deep.

    Step 4

    Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.

    Step 5

    Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with frozen yogurt or ice cream.

    Step 6

    Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.

Mother & Daughter Jewish Cooking
TagsDessertPuddingJewishAlmondNutHazelnutAppleFruitOrangeCitrusGluten FreeMake AheadSimmerMicrowavePassoverCookbooks
Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.