Louisa May Alcott's Apple Slump Dessert Recipe

Louisa May Alcott's Apple Slump recipe is a homey, deliberately simple dessert.

Louisa May Alcott's Apple Slump Dessert

    Prep Time: 20 minutes

    Cook time: 45 minutes

    Yield: Serves 6

Louisa May Alcott's Apple Slump Ingredients

    4-6 tart apples (I used 3 large Granny Smith and 3 medium Golden Delicious)

    1/2 cup firmly packed brown sugar

    1/4 teaspoon nutmeg

    1/4 teaspoon cinnamon

    1/4 teaspoon plus 1/2 teaspoon salt

    1 1/2 cups flour

    2 teaspoons baking powder

    1/2 cup sugar

    1 egg, well-beaten

    1/2 cup milk

    1/2 cup melted butter

Louisa May Alcott's Apple Slump Recipe Instructions

    Peel, core and slice the apples.

    Preheat oven to 350 F.

    Grease with butter the inside of a 1-1/2 quart baking dish. (NOTE: for a shallower, more even apples-to-topping ratio, use a 9 x 13 pan.) Put into the dish the sliced apples, brown sugar, nutmeg, cinnamon and 1/4 teaspoon salt.

    Bake apples uncovered until they are soft, about 20 minutes.

    While the apples are baking, sift together into a bowl the flour, baking powder, 1/2 teaspoon salt and sugar.

    Mix into this the beaten egg, milk and melted butter. Stir gently.

    Spread this mixture over the apples and continue baking -- until the top is brown and crusty (about 25 minutes).

    Serve with whipped cream.

Apple Slump Recipe Notes (with apologies to Ms. Alcott)

    1. Use at least 6 good-sized apples -- 7 or 8 if they're small -- or you'll have more topping than fruit.

    2. Where the instructions say, "Put into the dish the sliced apples, brown sugar, nutmeg..." I tossed the apples with the brown sugar, nutmeg, cinnamon and salt in a separate bowl, then poured the mixture into the baking dish. I also added 1/4 teaspoon pure vanilla to the apple-sugar mixture.

    3. I sprinkled 1/2 cup chopped pecans over the batter topping.

    4. Baking times (for both the uncovered apples and the batter-topped Slump) may be longer than noted. Watch for the apples to soften and the top crust to turn an even, light gold-brown.

Apple Slump Dessert, American

 

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Louisa May Alcott's Apple Slump Dessert Recipe

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