Apple Slump Recipe – Use up all of your fall apples

Have you ever taken a recipe out of a magazine or a book expecting it to be one of the best recipes you have ever made? If you answered yes, then you will understand the next question. Did that recipe totally suck? I’m sure you have experienced this at least once in your life. You see something that sounds so good on paper, and yet it completely fails to deliver in the end. Most of the time it usually sucks because it’s too bland. This happened to me quite often when I was first learning to cook. I can honestly say that changed my life. When I first visited the site, it was the first time that I was actually able to see what others thought of a recipe and then I could decide whether or not to make the recipe based on that information. I am a huge fan of Allrecipes, and I spend a lot of time at that site.

Several years ago, my children came home with one of those lovely magazine fundraisers that the school puts on. I really dislike fundraisers. I understand why they are important, but it would be nice if we could opt out of all the drama and just mail a check. I have actually done that before and it worked out beautifully. But, back in 2008, I felt the need to actually order something, so I ordered Everyday with Rachael Ray. I must admit…I am not a huge fan of most of her recipes because they are a little strange. I prefer simple ingredients that aren’t going to cost me a fortune. I suppose that’s why I was drawn to her Apple Slump recipe. I had never heard of apple slump, but I knew I had a full bag of apples that needed to be used, so this looked like the perfect recipe. I tried it back then, using gluten-free flour, and it was fantastic. This was not one of those instances that I talked about above. It did not suck! So, when I came home from the grocery store yesterday with a big bag of apples, I immediately thought of this recipe. My Sous Chef, a.k.a. my son, and I made this dish together. He sliced all of the apples for me using my handy dandy corer, peeler, slicer machine. This recipe came together pretty quickly. If you don’t have one of those “apple thingys,” get one. It makes preparing apples for pies and other desserts really simple.

This recipe was copied from the 2008 issue of Everyday with Rachael Ray. The only adaptation that I made was to use gluten-free flour, but I recommend regular flour if you don’t require a special diet.

Apple Slump
Recipe from: Everyday with Rachael Ray
Printable Recipe


2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
2-1/4 pounds fuji or granny smith apples, peeled and chopped into small chunks
1/2 cup plus 2 tablespoons sugar
Juice of 1 lemon
1/2 teaspoon ground cinnamon
1 cup plus 1 tablespoon flour (gluten-free or regular)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk


In a small skillet or Dutch oven, melt 2 tablespoons butter over medium heat and add the apples.

Then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes.

Stir in 1 tablespoon flour and remove from the heat.

In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly.

Add the milk and stir to combine.

Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface.

Cover and simmer until the batter is cooked through, about 20 minutes.


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