I have great memories of my Grandma Bonnie (my mom’s mom). She was a superb cook and always had the best food when we visited the farm. Farm fresh eggs (although I was not a fan of collecting them from the mean hens that pecked me) and fresh vegetables from the garden were staples on the table. I remember hot sweaty days with scratched arms and legs from going berry picking in the woods. Whatever she prepared was a treat and I think I have gained my love of cooking from her.
It seems only fitting to share one of her recipes today. Fall has me thinking about all the favorite fall foods including apples. There are so many varieties that are available and it is very difficult for me to choose just one so I have a basket full of different varieties on my counter.
This recipe for Apple Pudding is not really a pudding but more of a cobbler but since that was the title of “her” recipe who am I to change it? Enjoy an easy dessert that is perfect for fall gatherings.
Apple Pudding (Bonnie Dittus)
Peel and slice 6 tart apples in the bottom of a greased 9 inch dish. (I used a combination of Braeburn, Gala and Fuji)
Add to top: 1/2 cup brown sugar
2 Tablespoons butter cut into pats
I also added freshly grated nutmeg on top because I can’t get enough of this spice!
Make a batter of: 2 Tablespoons melted shortening
1 cup flour
1 Tablespoon baking powder
1/2 cup sugar
1/2 to 2/3rd’s cup milk depending on consistency. (I used almond milk and it worked perfectly)
1/8 tsp salt
Pour over apples. Bake in 375 degree oven for 50 minutes. 
Serve with vanilla ice cream or whipped topping. I remember my Grandpa pouring milk on this also–whatever you want to add to finish it off makes it perfect. Enjoy!
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