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Breakfast recipe · from the recipe book

Cinnamon Apple Pie Cornstarch Pudding

Silky cinnamon milk pudding folded with tender, buttery stewed apples and a hint of maple, like apple pie filling in a spoonable cream.

Cinnamon Apple Pie Cornstarch Pudding

Ingredients

  • 2 medium360 gApplepeeled and diced small
  • 2⅛ tsp10 gUnsalted butter
  • 2 tbsp40 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • 2 tsp10 gLemon juice
  • 2⅔ cups (630 ml)640 gMilk, 2%
  • 2½ tbsp packed35 gBrown sugar
  • ¼ cup32 gCornstarch
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract

Steps

  1. Peel, core and dice the apple before you start.
  2. Melt the butter in a medium saucepan over medium heat. Add the apple, the lemon juice, half of the maple syrup and half of the cinnamon. Cook, stirring, 6 to 8 minutes until the apple is tender. Scrape the apple into a bowl and set aside; keep the pan.
  3. In a separate bowl, whisk the cornstarch with about one quarter of the milk until smooth to make a slurry.
  4. Pour the remaining three quarters of the milk into the same saucepan. Whisk in the brown sugar, the remaining half of the maple syrup, the remaining half of the cinnamon and the salt. Heat over medium until steaming.
  5. Whisk the slurry again, then pour it into the hot milk while whisking. Keep stirring and bring to a gentle boil; cook 1 to 2 minutes until thick enough to coat a spoon.
  6. Take the pan off the heat and stir in the vanilla, then fold in the cooked apple.
  7. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surface, and chill at least 2 hours until set. Serve cold.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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