Apple Slump - Old Recipe

Apple Slump - Old Recipe

This recipe is for an old fashioned Apple Slump. I love the play on words as this an "Inverted Apple Crisp" - an "Apple Slump". This recipe calls for combining apples, sugar, butter, and cinnamon for the first layer; then topping the apples with biscuit dough for the second layer; and topping the Apple Slump with a hard sauce made of sugar, butter, cream, and vanilla.
Apple Slump - Old Recipe


Apples, pared and quartered
1/2 cup sugar
Powdered cinnamon
Biscuit Dough
Butter, more sugar, and cinnamon


Butter a deep earthenware pudding dish.  Fill nearly full with pared and quartered apples.  Sprinkle with 1/2 cup sugar and a little powdered cinnamon. 

Make a rich biscuit dough and cover pie.  

Bake in a hot oven - 400-degrees until brown.  Invert on a hot plate.  The apples will be on top.  Dot this over with bits of butter and more sugar and cinnamon.  

Serve hot with Hard Sauce. 

Hard Sauce

1 1/2 cups powdered sugar
3 tablespoons butter
1 tablespoon cream
3/4 teaspoon vanilla

Beat butter and sugar to a cream.  Add flavoring and cream gradually.  (Instead of cream, 1 tablespoon lemon juice and 1/2 teaspoon lemon extract may be used, with a few drops of hot water.)

Old Recipe
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