Rhode Island Apple Slump

"Blueberries, cherries or peaches may be substituted for the apples in this delicious dessert. Just lovely served with cream, lightly sweetened whipped cream or vanilla ice cream. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
9
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes