Ozark Apple Puddin'

Lip-smackn' puddin' recipe for a little booklet titled Ma's Cookie' Mountain Recipes. I purchased a copy of this booklet in the 1970s and have made this yummy puddin' ever since. Chock full of apples and nuts, this "receipt" is credited to Wilma Davois, Osage Beach, Mo. 

Ozark Apple Puddin'
1 egg
3/4 cup sugar (I used packed brown sugar)
2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
1 apple, cored, peeled & diced
1 teaspoon vanilla

1. Beat eggs and sugar together until smooth.
   
2. Combine flour, falling powder and salt; stir into egg mixture. 
   
   
   
   
3. Add nuts, apples and vanilla. 
   
4. Bake in a greased (or sprayed) 7" cast-iron skillet or pie pan in preheated 325° oven for 20 to 30 minutes.
   
5. Serve warm. Top with ice cream or whipped cream if desired.
   

Grain Free Variation —Amy Leyerzapf posted this note on Facebook: Made it grain free with coconut flour. Didn’t have a full cup of pecans in the pantry so added some raisins plumped in hot ginger tea. Yummy for a blustery night!

Recipe without photos . . .
Ozark Apple Puddin'
1 egg
3/4 cup sugar (I used packed brown sugar)
2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
1 apple, cored, peeled & diced
1 teaspoon vanilla

1. Beat eggs and sugar together until smooth.
2. Combine flour, falling powder and salt; stir into egg mixture. 
3. Add nuts, apples and vanilla. 
4. Bake in a greased (or sprayed)  7" cast-iron skillet or pie pan in preheated 325° oven for 20 to 30 minutes.
5. Serve warm. Top with ice cream or whipped cream if desired.