I chose a mix of McIntosh and Granny Smith apples for a balance of flavor. Granny Smith is one of the most tart cooking apples while McIntosh is quite sweet. Check out the Apple Chart at the bottom of this post for your own combos.
1 cup sugar
1 cup flour
1-1/2 sticks butter
Microwave the butter for a minute or so to melt while starting on the the rest.
In an electric mixer beat the eggs and sugar until smooth and creamy.
Add both the butter and flour all at once and continue beating until smooth again.
Are you wondering what's awry in this picture? If it looks like I'm wearing my right hand backwards, that would be because it's my left hand twisted around at a ridiculous angle. This is what comes from insisting on shooting the camera righthanded no matter what sort of contortions are required by the poor left. And, nope, there's nobody holding that Pyrex measuring cup...it's just wedged there. Really.
Beat for a few minutes and scrape down around the edges until the flour has blended in well and all lumps are dissolved.
Top the apples evenly with this luscious not-a-pudding mixture and pop this into a 325 oven. Start checking it around 45 minutes, but it may take as long as an hour to cook all the way through. Check it by pressing into the center of the dish with the back of a spoon to be sure there is no liquidy center remaining. It will be soft set and still moist when done and only slightly browned. Delish!
|Serve warm with a dollop of sweetened cream whipped with a pinch of cinnamon.|
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