Louisa May Alcott's Apple Slump
6 cups apples, pared, cored, and sliced
1 cup granulated sugar
1 teaspoon cinnamon
1/2 cup water
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
About 1/2 cup milk
Combine apple slices, sugar, cinnamon and water in a saucepan with a tight-fitting lid. Heat to the boiling point.
Sift together flour, salt and baking powder. Stir in enough milk to make a soft dough. Drop dough from a tablespoon onto apple mixture. Cover tightly and cook over low heat for 30 minutes.
Serve warm with New England Nutmeg Sauce or rich cream. This dessert can also be made with fresh or frozen berries. Serves 6.
New England Nutmeg Sauce:
1 cup granulated sugar
1 tablespoon flour
1 cup boiling water
1 tablespoon butter
Mix together sugar and flour. Stir in boiling water and cook, stirring constantly, until sauce bubbles and thickens slightly. Add 1 tablespoon butter and simmer gently for 5 minutes. Remove from heat and stir in nutmeg. Serve hot.
6 cups apples, pared, cored, and sliced
1 cup granulated sugar
1 teaspoon cinnamon
1/2 cup water
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
About 1/2 cup milk
Combine apple slices, sugar, cinnamon and water in a saucepan with a tight-fitting lid. Heat to the boiling point.
Sift together flour, salt and baking powder. Stir in enough milk to make a soft dough. Drop dough from a tablespoon onto apple mixture. Cover tightly and cook over low heat for 30 minutes.
Serve warm with New England Nutmeg Sauce or rich cream. This dessert can also be made with fresh or frozen berries. Serves 6.
New England Nutmeg Sauce:
1 cup granulated sugar
1 tablespoon flour
1 cup boiling water
1 tablespoon butter
Mix together sugar and flour. Stir in boiling water and cook, stirring constantly, until sauce bubbles and thickens slightly. Add 1 tablespoon butter and simmer gently for 5 minutes. Remove from heat and stir in nutmeg. Serve hot.
Sounds deelish!
ReplyDeleteGreat photo, too.