This traditional New England dessert comes from Mrs. R, who is from New England. An apple slump is a rustic dessert made with apples, sugar, and cinnamon and topped with a simple biscuit dough. The dish is then inverted so the biscuit is on the bottom and the apple mixture is on top. It is a comforting and homely dessert perfect for a cold autumn day.
Apple Slump is a simple dessert and a great way to use fresh apples. It can be served warm or cold, and if you don’t want to serve it with the suggested Hard Sauce, it is delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
This recipe is much like an Apple Pan Dowdy or an Apple Crisp, only with a biscuit topping and then inverted. If you need a good biscuit recipe, check out this one – Master Biscuit.
Apple Slump
Ingredients
- Apples pared and quartered
- 1/2 cup sugar
- Powdered cinnamon
- Biscuit Dough
- Butter, more sugar and cinnamon
Hard Sauce
- 1 1/2 cups powdered sugar
- 3 tbsps butter
- 1 tbsp cream
- 3/4 tsp vanilla
Method
- 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
- Beat butter and sugar to a cream. Add flavoring and cream gradually. (Instead of cream, 1 tbsp. lemon juice and 1/2 tsp lemon extract may be used, with a few drops of hot water.)
