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We don’t often think of apples as a fall fruit, but that is typically their season in Arkansas. I look forward to this time of the year when I can readily get Arkansas Black Apples, a long-keeping tart yet sweet apple which was first developed in Arkansas.

Arkansas Apple Pudding Cake via diningwithdebbie.net vert

The Arkansas Black isn’t what you would usually think of as an “eating” apple. It’s one of those apples that gets better as it ages, turning a glossy dark red to purple, almost black. It is generally thought that the apple was developed by a settler named John Crawford in the Bentonville, Arkansas area in the 1840s, and certainly widely grown in Arkansas and Missouri later that century.  It is thought to be a seedling of Winesap.

Arkansas Black Apples can be stored for months. The longer they are in cold storage the sweeter they’ll be. They’ll taste sweeter and sweeter every month after their harvest. 

Arkansas Black apples

This Arkansas Black Apple Pudding Cake is a perfect way to use the Arkansas Black, but you don’t have to have them. Substitute any tart-sweet apple such as a Granny Smith, and you’ll still have a delicious treat. When I made this for my husband’s office, several commented that it was the best thing they’d ever tasted.

I’ll leave you to give it a try and test that idea.

Arkansas Apple Pudding Cake horz via diningwithdebbie.net