from Orchard House, Concord, Massachusetts
4-6 tart apples (I used 3 large Granny Smith and 3 medium Golden Delicious)
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
Peel, core and slice the apples. Preheat oven to 350° F. Grease with butter the inside of a 1-1/2 quart baking dish. (NOTE: for a shallower, more even apples-to-topping ratio, use a 9 x 13 pan.) Put into the dish the sliced apples, brown sugar, nutmeg, cinnamon and 1/4 teaspoon salt. Bake apples uncovered until they are soft, about 20 minutes.
While the apples are baking, sift together into a bowl the 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.
Serves 6.
NOTES (with apologies to Ms. Alcott)
1. Use at least 6 good-sized apples – 7 or 8 if they’re small – or you’ll have more topping than fruit.
2. Where the instructions say “Put into the dish the sliced apples, brown sugar, nutmeg…” I tossed the apples with the brown sugar, nutmeg, cinnamon and salt in a separate bowl, then poured the mixture into the baking dish. I also added 1/4 teaspoon pure vanilla to the apple-sugar mixture.
3. I sprinkled 1/2 cup chopped pecans over the batter topping.
4. Baking times (for both the uncovered apples and the batter-topped Slump) may be longer than noted. Watch for the apples to soften and the top crust to turn an even, light gold-brown.
Did the Marches have vanilla and pecans? No. But they didn’t have blogs, either.
- Recipe courtesy of Marilyn Naron