New England Apple Duff

This classic New England dessert is a lighter, airy take on traditional apple duff, resembling a savory-sweet souffl pudding. It features tender, spiced apples simmered in hard cider and topped with a delicate, egg-white whipped batter that puffs up beautifully during baking. The result is a dish with a crisp, golden exterior and a soft, custard-like interior bursting with the natural sweetness of tart apples. It is an elegant yet comforting way to end a meal, perfect for autumn dinners or holiday gatherings. Simple ingredients come together to create a nostalgic treat that feels both rustic and refined.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 11.3

Dietary: Vegetarian

Description

This classic New England dessert is a lighter, airy take on traditional apple duff, resembling a savory-sweet souffl pudding. It features tender, spiced apples simmered in hard cider and topped with a delicate, egg-white whipped batter that puffs up beautifully during baking. The result is a dish with a crisp, golden exterior and a soft, custard-like interior bursting with the natural sweetness of tart apples. It is an elegant yet comforting way to end a meal, perfect for autumn dinners or holiday gatherings. Simple ingredients come together to create a nostalgic treat that feels both rustic and refined.

Ingredients

2 pound Tart cooking apples, peeled, cored, and cut into eighths
3/4 cup Hard cider
1 1/2 tablespoon Quick-cooking tapioca
1 1/4 cup Sugar
2 large Eggs, separated
1/4 teaspoon Cream of tartar
1/2 teaspoon Vanilla extract
6 tablespoon All-purpose flour
1/4 teaspoon Almond extract
pinch Salt

Directions

1
Preheat oven to 325F (165C). Butter a 2-quart casserole dish or baking dish.
2
Place the peeled and cut apples in a large saucepan.
3
In a small bowl, combine the hard cider, tapioca, and 1 cup of the sugar. Stir until the sugar is dissolved.
4
Pour the cider mixture over the apples. Bring to a boil, then reduce heat to low.
5
Simmer for 10 to 12 minutes, until the apples are soft but not mushy.
6
Transfer the apple mixture into the prepared casserole dish.
7
In a separate bowl, beat the egg yolks with a pinch of salt and the remaining 6 tablespoons of sugar until light and fluffy. Set aside.
8
In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
9
Add the cream of tartar to the egg whites and continue beating until stiff, glossy peaks form. Be careful not to overbeat.
10
Gently fold the egg yolk mixture into the beaten egg whites until just combined.
11
Fold in the vanilla extract, almond extract, and flour until no streaks remain.
12
Pour the batter evenly over the apples in the casserole dish.
13
Bake for 35 to 45 minutes, or until the top is puffed, golden brown, and set.
14
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11.3kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dessert is best served immediately after baking, as the souffl-like texture will deflate if allowed to cool completely.

For a vegan variation, substitute the eggs with aquafaba (chickpea water) or a commercial egg replacer suitable for meringues, and use plant-based butter.

Ensure the bowl used for beating egg whites is completely free of grease and yolk for the best volume.

Keywords: american, apple, apples, baking, cider, dessert, duff, egg whites, new england, pudding, souffl, tapioca, tart, vanilla, vegan, whipped

Read it online: https://www.chefs-mate.com/recipe/new-england-apple-duff/