The farm girls and I just finished reading An Old-fashioned Thanksgiving. Tilly attempts to prepare Thanksgiving dinner while her mother and father rush to her sick grandmother’s bedside. In the midst of the preparations, younger sister Prue mistakes catnip and wormwood for sage and summer savory. The stuffing tasted a little peculiar. She forgot to add sugar and salt to the pudding; however, the apple slump was perfect. The book concludes with Louisa May Alcott’s Apple Slump recipe.
You might enjoy it for supper tonight or at your own “old-fashioned Thanksgiving” dinner …
Louisa May Alcott’s Apple Slump
Makes 6 servings
- 4 to 6 tart apples (3 cups sliced)
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg (well beaten)
- 1/2 cup milk
- 1/2 cup melted butter
Pare, core and slice the apples. Preheat oven to 350. Grease the inside of a 1 1/2-quart baking dish with butter. Put sliced apples into the dish.
In a small bowl, mix brown sugar, nutmeg, cinnamon and 1/4 teaspoon salt. Sprinkle the mixture over the apples and stir to mix.
Bake apples uncovered until they are soft, about 20 minutes. While apples are baking, sift together into a bowl: 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.