Apple Pudding Pie with Saffron Honey and Roasted Hazelnuts

This wintry dessert is part of our ‘cooler months’ 3-course menu.

This delicious pudding pie uses the best of local and seasonal produce; apples, saffron honey and hazelnuts which are are accessible ingredients that can be enjoyed for many months.

Apple pudding pie with saffron honey and roasted hazelnuts

Dairy free 

Serves: 8

Prep: 15 mins

Cook: 40 mins


250 ml (1 cup) grapeseed oil, plus extra for greasing

1 kg apples, such as Granny Smith, core removed, cut into 3mm slices

3 eggs

1 cup brown sugar

1 tsp vanilla bean paste

150 g (1 cup) plain flour, sifted

1/3 cup skinless hazelnuts

Icing sugar, to dust

Saffron honey and creme fraiche, to serve

Preheat the oven to 180°C. Grease and a 1.5-2 litre (6-8 cup) pie dish. Layer the apples in the pie dish.

Whisk the sugar and eggs and until thickened slightly. Add the oil and vanilla, beating until well combined. Fold in the flour and good pinch of salt to combine. Pour the batter onto the apples to cover. Scatter over hazelnuts.

Bake in the oven for 40 minutes or until a skewer inserted comes out clean. Remove and set aside to cool for 10 minutes before serving.

Dust with icing sugar, drizzle with saffron honey and serve with creme fraiche.

Would you like to pair this with a winter warming main dish? See here for Slow Cooked Beef Poutine with Gooey Raclette

Olivia Andrews

Olivia Andrews has worn a number of hats throughout her 16-year career in the food industry. She is a cookbook author, recipe writer, food stylist, TV host and was the co-founder of the hugely sucessful meal kit delivery service Marley Spoon. Studio Sonder is her latest exciting venture to take shape.

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