This recipe was submitted by Brenda Joy
Apple Slump for Crock Pot
"A favorite recipe of Louisa May Alcott, author
of LITTLE WOMEN, is adapted here for your slow cooker. She was so fond of this
dessert, she named her Concord, Massachusetts, home 'Apple Slump' after it.
You'll find it to be a hearty fruit dessert."
6 Cups of Apple slices, peeled. Slices should be chunky, as
too thin and you'll end up with apple sauce! Also, choose 'hard' varieties of
apples that don't turn into sauce, such as Jonathan, Jonagold, Spartan, Northern
Spy, Mutsu, Empire, Fuji, and Granny Smith. (When apples are plentiful, I use 6
different apple varieties, making the mixture a 'fine wine' of flavors. Also, if
you're family really loves apples, increase apples by 3 to 6 cups. There's never
enough to go around!)
1/2 C of Brown sugar, light or dark
1 tsp. Cinnamon (I also add 1 tsp. of cardamom and nutmeg, to round out the
flavors. The cardamom is especially good with the apples!)
1/2 C. of Apple juice, Apple Cider or water.
DUMPLINGS: (If your family is crazy for dumplings, double the recipe. However,
apples must also be doubled or the dumplings 'consume' the apple mixture!)
1 c. sifted All-purpose flour
1-1/2 tsps. Baking Powder
1/2 tsp Salt
2 tsp. Butter
1/2 C. of Milk
1/2 C. Sugar
1 T. All-Purpose Flour
1/2 C. Water
1 T. Butter
1/2 tsp. Nutmeg (I also add 1/2 tsp cinnamon and cardamom to this)
Place apples, sugar, spices, and cider/water in slow cooker. Cover and cook on
low 4 hours, or until apples are tender. Prepare Nutmeg Sauce. When apples are
approaching tender, turn heat on high and prepare dumplings.
To prepare Nutmeg Sauce, combine sugar and flour in a medium saucepan. Stir in
water; bring to a boil, stirring constantly until thickened or an active boil.
Watch pot as this will boil over in a flash! Remove from heat; stir in butter
To prepare Dumplings: Sift together the flour, baking powder, and salt. Cut in
butter; stir in milk. Drop from a tablespoon on top of the hot apples. Cover and
continue to cook on high for 45 minutes without removing the lid.
To serve: Place hot apples and dumplings in dessert bowls and spoon hot nutmeg
sauce over each.