Friday, August 21, 2015


The 'slump' in the name refers to the way the dumplings "slump" during cooking.

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

In a 3-quart saucepan, combine the apple and berries, water and sugar; bring to a boil. Reduce the heat, cover and simmer on low for 5 minutes. Meanwhile, make dumplings.

3/4 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 tbsp cold butter
1/3 cup milk
Cream for serving, optional

In a bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in the butter until mixture resembles coarse crumbs. Add the milk and stir just until moistened. Drop mixture into 6 mounds atop the simmering fruit.

Cover pan and simmer for 10 minutes or until a wooden toothpick inserted in the center of dumplings comes out clean. It is important not to lift the lid during the cooking time.

Serve warm with the cream, if desired.

Source: I got this recipe around 2000 from a Country Cooking Cookbook. The picture is a TOH picture from Bing.

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