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| 6 Tasse | Peeled. cored; and sliced cooking apples, such as yellow Delicious, Northern Spy, or Red Romes |
| 3/4 Tasse | sugar granulated |
| 3/4 Tasse | brown sugar Packed, light |
| 1/2 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | nutmeg grated |
| 3/4 Tasse | Cider or one 5-ounce can apple juice |
| 1 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | sugar granulated |
| 2 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1 gross | egg |
| 1/2 Tasse | milk |
| 1/2 Tasse | Butter melted |
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Garnish: granulated sugar, grated nutmeg, and half-and-half
Preheat the oven to 350 F Place the apples in a greased 3-quart 9 x 3-inch flat baking dish and add the sugars, cinnamon, and nutmeg; toss. Pour over the cider or apple juice and mix again. Cover and bake for 30 minutes. Or until the apples are partially tender and pufy. Meanwhile, prepare the slump: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, beat the egg, then stir in the milk and butter. Make a well in the dry ingredients and pour in the egg mixture. Blend gently just to mix; the batter will be very soft.
Remove the apples from the oven and drop the batter by tablespoonfb!s on top of the hot apples-about 15 dollops. With the back of a tablespoon, pat out the batter evenly. Sprinkle a bit of sugar and additional nutmeg on top and return the apples to the oven immediately. Continue baking 30 minutes longer, or until the top of the slump is golden brown and crusty looking. Serve while warm with cream.
Scanned by Sandy Marcia Adams' heirloom Recipes
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