Who has not enjoyed semolina pudding while growing up? That rich, thick with just the right amount of sweetness, yummy bowl of goodness.
Rich, creamy semolina with caramelized apples. Always perfect after a long day of work or school. It has always been my favorite.

Caramel apples with semolina pudding. Yummy!! And just like that, I am transported back to my youth in France.
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I remember preparing it on Wednesday afternoons when school was out. It was a perfect treat that was quickly prepared and did not require too many ingredients.
To this day, I am still fixing myself a bowl when I crave something sweet.
The perfect dish for children and grandparents, something sweet and comforting about this dish will make you come back for more and more.
The caramelized apples are just the perfect touch with the semolina. Of course, you can use bananas, apples, or peaches if you have those and hand and are a bit ripe.
In this Article
- Subscribe to Giangi's Kitchen!
- What is semolina?
- Here are a few helpful tips for the ingredients needed to make this apple caramel with semolina pudding recipe
- Equipment needed
- Cooking tips and step-by-step on how to make these fantastic caramel apples with semolina
- Substitutions
- If you enjoyed this caramel apple recipe, look at some of my other recipes!
- Caramel Apples with Semolina Pudding

What is semolina?
A type of flour, semolina, is made from durum wheat. Therefore, it is used in making pasta, couscous, and sweet pudding.
Course in texture, pale yellow in color. Durum wheat is the hardest species of wheat. Therefore, it contains a high amount of protein and gluten.
It has quite a few similarities to cornmeal: nutty, sweet taste, and coarse texture.
Here are a few helpful tips for the ingredients needed to make this apple caramel with semolina pudding recipe
Whole milk – you need the richness of the milk for this dessert.
Baker’s sugar – ultra-fine sugar
Vanilla bean – all those beautiful seeds infuse the milk with flavor.
Semolina – the star of this dessert. Make sure that you have a fresh bag at home
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Fiji apples – they maintain their shape best when cooking with them and are naturally sweet.
Powder sugar – melts faster and gives that beautiful golden color to your caramel.
Moscato dessert wine – adds a deeper layer to the caramel and works beautifully with the apples.
Lemon juice – to add a layer of acidity to your dessert

Equipment needed
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Large frying pan – large enough to hold your apples
Saucepan – to create your caramel. Ensure it is deep and the bottom is heavy for better heat distribution.
Whisk – to prepare your semolina
Serving dishes – always fun to use a new dish in the kitchen
Cooking tips and step-by-step on how to make these fantastic caramel apples with semolina
As with all my cooking, I always suggest having all your ingredients ready before starting to cook.
With this recipe the caramel will turn golden rather quickly, thus you want to be prepared for all your steps ahead of time.
- When preparing the caramel apples, be careful not to burn yourself.
- Always use great vanilla beans. My favorite is Tahitian vanilla beans
- To remove the vanilla seeds from the pod, make an incision in the middle of the vanilla bean with a small sharp knife. With the back of your knife, spine, press down, and slide the knife the length of the bean while scraping the seeds out.
- Add the Moscato away from the heat source.
- When adding the semolina to the milk sugar, do it slowly and with a streaming movement. This step will prevent any clumps from forming during the cooking process.
- Whisk until it is thick. Whisking constantly is the key to success for this dessert. Ensure you get to the borders of your pan and the middle.
- Adding butter at the last minute will intensify the flavor and give it a smooth texture as well.
- Serve hot in a shallow bowl topped with warm caramelized apples

Substitutions
Use in-season fruits so you can enjoy this dessert all year long. Bananas are quite delightful and result in a more decadent dessert.
It’s more as a fall-winter comfort dessert.
- Pears are an excellent substitution for apples
- Peaches and plums for a summer flair.
- Cognac, Calvados can substitute the Moscato.
If you enjoyed this caramel apple recipe, look at some of my other recipes!

Equipment and ingredients used to prepare this dessert
Caramel Apples with Semolina Pudding

Ingredients
For The Semolina
For The Caramel Apples
- 3 fuji apples, peeled, cored and quartered
- 2 tablespoons unsalted butter
- 1 cup powder sugar
- ½ cup Moscato dessert wine
- ½ lemon juice
Instructions
For the Caramel Apples
- Melt, in a large frying pan over medium heat, the butter. Add the apples and powder sugar. Cook while tossing occasionally, until the apples are tender, and the sugar has caramelized to a beautiful light golden brown color. Add the Moscato wine and stir. Set aside.
For The Semolina
- When the apples are almost cooked, in a saucepan over medium-high heat, add the milk, sugar, vanilla seeds, and the pod. Once the sugar has dissolved, bring it to a simmer and add the semolina to the milk in a steady stream while whisking continuously. Remove the vanilla pods and discard them. Continue whisking until the semolina is thick and smooth, around 5-8 minutes.Remove from heat, and whisk in the butter. Serve the pudding hot topped with caramelized pears and syrup.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Desserts
- Cuisine: French
- Season: Fall
- Type: Under 45 minutes
Did you make this?
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Larissa Li
Thais looks cool and tasty!
Giangi Townsend
Thank you!
Mihaela | https://theworldisanoyster.com/
Giangi, semolina pudding was my childhood’s best treat, too! Mom used to make it with pine sirup (we would go to the park to pick up the fresh tips of the pine trees every spring, and mom would make syrup she used for the entire year). The caramelized apples are a fantastic idea I want to make for my family soon. Thank you for a sweet reminder!❤
Giangi Townsend
The pleasure is all mine. This recipe brings back so many memories for me too. I want to hear more about the pine syrup, that sounds amazing.
Joanna
I never heard of semolina pudding but it sounds absolutely delicious. I would love it for breakfast!
Giangi Townsend
You will enjoy it. Breakfast, absolutely. Delicious any time of the day.
Enjoy!
Zhen
Love the tips section- never made semolina pudding before so very helpful! Yes the apples are SUPER hot, like with tart tatin!
Giangi Townsend
You will love the flavor of it.
Enjoy!
Sarah
Yum, my kids would love this, kid of like a wonderful alternative to porridge, and you can’t go wrong with caramelised apples!
Giangi Townsend
You can even do it with bananas, pears. Soft and ever so yummy!
Enjoy!
nancy
wow this recipe is wonderful and the apples goes so well with the pudding
Giangi Townsend
Comfort food in my book. Thank you for stopping by
Cindy Mom the Lunch Lady
This looks like a fantastic snack or dessert. I love the ease and simplicity of it.
Giangi Townsend
Thank you! very easy to make
Jere Cassidy
Semolina is something I have rarely used but now that I see your recipe I feel I need to rush out and grab a bag. This looks like a bowl of warm comfort food. Pinning this.
Giangi Townsend
Thank you, Jere! You will love it.
Enjoy!
Natalie
My son loves semolina in the morning for breakfast. I never used apples as a topping. I will definitely try your recipe. Looks delicious!
Giangi Townsend
Thank you, Natalie! You can interchange by making it with bananas too or pears.
Enjoy!
Daniel Ng
You have a really nice recipe on puddings.
Giangi Townsend
Thank you, Daniel!
Emily Flint
I have never had semolina pudding before but now I have to try it! And anything with those yummy apples on top HAS to be delicious!
Giangi Townsend
You will get hooked. I was raised with it and was my comfort food growing up.
Enjoy!
John Smith
Thank you for your great recipes!
Giangi Townsend
Thank you John, I appreciate your kind words.