Apple Slump Recipes

Steps:

• For the biscuits: Sift dry ingredients together.
• Add butter, working it in with a fork or dough blender.
• Add milk to make a soft dough.
• Place on a floured board and toss lightly until the outer surface looks smooth.
• Roll out 1/2 inch thick and cut with floured biscuit cutter.
• Combine apples sugar, water, and cinnamon in a saucepan; cover tightly and cook slowly to the boiling point.
• When boiling, cover with biscuits, place a tightly fitting cover on pan and continue to cook over low heat for about 25 minutes.
• Remove biscuits and pour cooked applesauce over the top.

Steps:

• Melt butter in an 8-inch Dutch oven.
• Remove 2 tablespoons of the butter and place in a mixing bowl.
• Add the brown sugar to the Dutch oven and stir until dissolved.
• Arrange apples over the brown sugar.
• Sprinkle with walnuts.
• Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
• Mix in the salt and baking powder, then add the flour, mixing until smooth.
• Pour batter over the apples.
• Just cover it tightly and simmer over low heat for 1 hour.
• Loosen cake from sides of pan with spatula and invert onto a serving platter.
• Serve with whipped cream or ice cream.

Steps:

• Combine the apples, 1 cup sugar, cinnamon, and 1/2 cup water in a saucepan. Cover with a tight fitting lid and heat to boiling.
• In a medium bowl, sift together 1 1/2 cup flour, baking powder and salt. Stir in enough milk to make a soft dough.
• Drop dough by spoonfuls onto apples. Cover pan with lid and simmer over low heat for 30 minutes. DO NOT LIFT COVER UNTIL DONE! Serve with nutmeg sauce.
• To make the nutmeg sauce: In a saucepan, mix 1 cup sugar and 1 tablespoon flour. Stir in 1 cup boiling water and cook, stirring constantly until sauce bubbles. Add butter and simmer gently 5 minutes. Remove from heat and stir in nutmeg. Serve over each serving of apple slump.

Steps:

• In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream.

Steps:

• In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
• Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.