Rhode Island Apple Slump Recipes

APPLE HARVEST SQUARES

Apple Harvest Squares image

This recipe is more than 75 years old. Mom made it often, since it was Dad's favorite. We have so many wonderful apple orchards in Rhode Island, and I really enjoy taking my grandsons out to pick our own. -Maxine Hearney, Providence, Rhode Island

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 20 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sugar, divided
1/2 cup butter
4 cups sliced peeled apples
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 large egg, lightly beaten
1/3 cup evaporated milk
1 teaspoon vanilla extract
3/4 cup chopped nuts
1-1/3 cups sweetened shedded coconut

Steps:

In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into a greased 13x9-in. baking pan. , Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for 20 minutes or until golden brown. Cut into squares while still warm.

Nutrition Facts : Calories 195 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 129mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

RHODE ISLAND APPLE SLUMP

Rhode Island Apple Slump image

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.

Provided by Molly53

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3 pints apples (peeled, cored and quartered)
1 cup sugar
1/2 cup water
2 teaspoons cinnamon
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3/4 cup milk

Steps:

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.

Nutrition Facts : Calories 326.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 18.5, Sodium 335.6, Carbohydrate 63.6, Fiber 3.4, Sugar 34.7, Protein 4.3

BLACKBERRY SLUMP

Blackberry Slump image

Make and share this Blackberry Slump recipe from Food.com.

Provided by KathyP53

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups flour
1 1/2 cups sugar
2 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled
8 tablespoons unsalted butter, melted, plus more for greasing
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup dry white wine
1 teaspoon vanilla extract
2 eggs
1 lb fresh blackberries (or frozen and thawed)

Steps:

Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
In a large measuring cup, whisk together melted butter and wine; set aside.
In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.

Nutrition Facts : Calories 457, Fat 16.3, SaturatedFat 9.6, Cholesterol 91, Sodium 153.2, Carbohydrate 70.4, Fiber 4, Sugar 40.6, Protein 6.2

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