
Apple-Pie Yorkshire Pudding
Ooey-gooey pie filling meets savory pastry.
By Kaitlin Wayne

Yields:
6 serving(s)
Prep Time:
50 mins
Total Time:
1 hr 30 mins
Yorkshire pudding is a traditionally savory side, most often filled with succulent meat and silky-smooth gravy. This holiday season, though, we’re flipping the dish on its head and going sweet. Inspired by our favorite holiday pie, these individual Apple-Pie Yorkshire Puddings are stuffed with ooey-gooey apple filling and are great for a crowd. Bonus: They’re made even better with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. With this perfect swap for wheat flour, you’d never know these delectable treats are gluten-free.
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Ingredients
FOR THE PUDDINGS
- 1 cup
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground cinnamon
- 1 cup
milk
- 4
large eggs
- 1 tsp.
vanilla extract
- 1 Tbsp.
neutral oil, such as grapeseed or avocado
Vanilla ice cream, for serving (optional)
FOR THE APPLE FILLING
- 1/3 cup
light-brown sugar
- 2 tsp.
ground cinnamon
- 1/4 tsp.
ground nutmeg
- 1/2 tsp.
kosher salt
- 1 Tbsp.
lemon juice
- 2 Tbsp.
unsalted butter
- 4
large apples, such as Honeycrisp or Pink Lady, cored and cubed
- 1 1/2 Tbsp.
cornstarch
- 1 tsp.
vanilla extract
- 1 Tbsp.
corn syrup
Directions
- Step 1Make the puddings: Preheat the oven to 425°. In a medium bowl, whisk together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, salt, and cinnamon. In a large liquid measuring cup, whisk together the milk, eggs, and vanilla. Slowly add the wet mixture to the dry and whisk until thoroughly combined. Set aside, uncovered, for at least 30 minutes.
- Step 2While the batter is resting, pour ½ teaspoon oil into each cavity of a 6-vessel popover pan. Place the oiled pan in the oven for 10 minutes (no longer, or the oil will start to burn).
- Step 3Distribute the batter evenly among the cavities of the hot pan. Transfer to the oven and bake 35 to 40 minutes, or until the puddings are golden and puffed.
- Step 4Make the filling: In a medium pot, combine the brown sugar, cinnamon, nutmeg, salt, lemon juice, butter, and ¼ cup water. Heat over medium until the butter is melted and the sugar is dissolved. Add the cubed apples and toss to combine. Cook until the apples have softened, 10 to 15 minutes.
- Step 5In a small dish, combine 2 tablespoons water with the cornstarch. Stir into the pot and cook until you see big, fat bubbles in the middle. Boil 1 minute, then remove from heat and stir in the vanilla extract and corn syrup.
- Step 6Let baked puddings cool slightly, until comfortable to touch, then tear a hole in the top of each pudding and spoon in the filling. Serve warm, with scoops of vanilla ice cream (if using).
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