Apple-Blueberry Pudding


2 cups peeled and chopped apples
1 cup sugar
2 tablespoons water
3/4 cup (1-1/2 sticks) butter
1 cup zwieback crumbs
2 cups blueberries
dash of cinnamon
dash of salt
1 cup heavy cream, whipped


Cook the apples and sugar with the water until soft. Melt the butter and use a bit to grease a 2-quart baking dish. Layer the dish with crumbs, butter, apples, blueberries, cinnamon, and salt. Repeat layers. Bake for 30 minutes at 375 degrees F. Chill and serve with whipped cream.


Makes 4 to 6 servings.

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