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Les Marchés Publics de Montréal

K’s Apple Pudding “Chômeur”

All recipes |  Desserts and snacks

K’s Apple Pudding “Chômeur”, Desserts et collations
  • Servings: 8
  • Preparation: 25 minutes
  • Baking: 45 minutes
  • This wonderful Pudding Chômeur recipe is perfect for celebrate apple season! Created by Katrine Paradis from the inspiring blog K pour Katrine, this recipe is lactose and gluten free and you will fall in love with it for sure!


    Maple sauce:

    • 4 Cortland apples, cut in small cubes
    • 1 1/2 cups (375 ml) maple syrup
    • 1 cup (250 ml) Belsoy Soya Cuisine
    • 1 tsp. (5 ml) vanilla


    • 1 cup (250 ml) gluten-free flour
    • 1 cup (250 ml) almond powder
    • 1 tbsp. (15 ml) baking powder
    • 1/3 cup (80 ml) sugar
    • 1/2 tsp. (2.5 ml) cinnamon
    • 1/4 tsp. (1.25 ml) salt
    • 6 tbsp. (90 ml) dairy-free margarine, cold
    • 3/4 cup (180 ml) Belsoy Soya Cuisine (or coconut milk, well stirred)
    • 1 tsp. (5 ml) vanilla
    • 1 tbsp. (15 ml) raw sugar


    Maple sauce:

    1. Place the rack in the middle of the oven, pre-heated to 350°F.
    2. Pour maple syrup, Soya Cuisine and vanilla into a large 10-inch diameter, 2-inch deep cast iron skillet. Stir and pour in the apple cubes.


    1. In a large bowl, combine flour, almond powder, baking powder, sugar, cinnamon and salt.
    2. Cut the margarine and dry ingredients with a pastry cutter or with your fingers until mixture is like coarse crumbs.
    3. In a small bowl, combine Soya Cuisine with vanilla. Pour over the mixture, gently stirring with a fork until smooth.
    4. Distribute small mounds of batter over the apples (I use an ice cream scoop). Sprinkle with raw sugar.
    5. Place the Pudding Chômeur on a cookie sheet to catch the overflow in the oven (important since it always overflows a little!) Bake 40 to 50 minutes or until the mixture is bubbly and the pastry is golden brown. Serve hot with dairy-free coconut ice cream. It’s a hit at my house!

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