| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
To 10 |
INGREDIENTS
| 6 |
c |
Peeled. cored; and sliced cooking apples, such as yellow Delicious, Northern Spy, or Red Romes |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Packed light brown sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Grated nutmeg |
| 3/4 |
c |
Cider or one 5-ounce can apple juice |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
APPLES
SLUMP
Garnish: granulated sugar, grated nutmeg, and half-and-half
Preheat the oven to 350 F Place the apples in a greased 3-quart 9 x 3-inch
flat baking dish and add the sugars, cinnamon, and nutmeg; toss. Pour over
the cider or apple juice and mix again. Cover and bake for 30 minutes. or
until the apples are partially tender and pufy. Meanwhile, prepare the
slump: In a large bowl, whisk together the flour, sugar, baking powder, and
salt. In a small bowl, beat the egg, then stir in the milk and butter. Make
a well in the dry ingredients and pour in the egg mixture. Blend gently
just to mix; the batter will be very soft.
Remove the apples from the oven and drop the batter by tablespoonfb!s on
top of the hot apples-about 15 dollops. With the back of a tablespoon, pat
out the batter evenly. Sprinkle a bit of sugar and additional nutmeg on top
and return the apples to the oven immediately. Continue baking 30 minutes
longer, or until the top of the slump is golden brown and crusty looking.
Serve while warm with cream.
Scanned by Sandy Marcia Adams' heirloom Recipes
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 27, 1998
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