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Apple-Pie Yorkshire Pudding

Apple-Pie Yorkshire Pudding combines the flavors of apple pie and fluffy Yorkshire pudding, creating a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Baking, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Yorkshire Pudding
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour Use gluten-free flour for a gluten-free option.
  • 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) For greasing the popover pan.
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 Mixed with water to form slurry.
  • 1 tsp vanilla extract For added flavor.
  • 1 Tbsp corn syrup For added sweetness.
For Serving
  • Vanilla ice cream (optional) For serving.

Method
 

Make the Yorkshire Pudding Batter
  1. Preheat oven to 425°F (220°C).
  2. In a medium bowl, whisk together the gluten-free flour, kosher salt, and ground cinnamon.
  3. In a large liquid measuring cup, whisk together the milk, eggs, and vanilla extract until combined.
  4. Slowly pour the wet mixture into the dry ingredients, whisking continuously to avoid lumps.
  5. Set the batter aside to rest for at least 30 minutes.
Prepare the Popover Pan
  1. Pour 1/2 tsp of neutral oil into each cavity of the popover pan.
  2. Place the pan in the preheated oven for about 10 minutes.
Bake the Yorkshire Pudding
  1. Distribute the rested batter evenly among the hot cavities of the popover pan.
  2. Bake for approximately 35 to 40 minutes, or until golden brown and puffed up.
Prepare the Apple Filling
  1. In a medium pot, combine the brown sugar, ground cinnamon, ground nutmeg, kosher salt, lemon juice, unsalted butter, and a splash of water.
  2. Heat the mixture over medium heat, stirring occasionally until the butter melts and sugar dissolves.
  3. Add the cubed apples to the pot and cook for about 10 to 15 minutes, stirring occasionally, until softened.
  4. Combine the cornstarch with a small amount of water to form a slurry and stir into the pot, cooking until the filling bubbles, about 1 minute.
  5. Remove from heat and stir in vanilla extract and corn syrup.
Assemble and Serve
  1. Remove the Yorkshire puddings from the oven and allow to cool slightly.
  2. Tear a small hole in the top of each pudding and spoon warm apple filling into each.
  3. Serve warm with vanilla ice cream on top if desired.

Notes

Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the oven at 350°F for about 10 minutes.