DUTCH APPLE PUDDING CAKE

nonstick cooking spray

1 can (20-21 oz) apple pie filling

1/2 cup dried cherries, cranberries or raisins

1 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp butter, melted

1/2 cup chopped walnuts, toasted

1 1/4 cups apple juice

1/3 cup packed brown sugar

1 tbsp butter

Whipped cream for serving, optional

Toasted chopped walnuts for garnish, optional

Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray, set aside.

In a small saucepan bring apple pie filling to boiling. Stir in the dried fruit. Transfer to the slow cooker.

In a medium bowl, stir together flour, sugar, baking powder and salt. Add the milk and melted butter, stir just until combined. Stir in the 1/2 cup of walnuts. Pour mixture and spread evenly over the apple mixture in the cooker.

Foor the sauce, in the same small saucepan, combine apple juice, brown sugar and the tablespoon of butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour sauce over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Remove crockery insert from the cooker (if possible) or turn off cooker. Cool uncovered, 30 to 45 minutes.

To serve, spoon warm cake and sauce into dessert dishes. Top with whipped cream and chopped walnuts, if desired. 

file photo of this recipe