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Sour Cream Apple Slump Recipe
Think
of this as an apple pie in a skillet. Instead of baking it in the oven,
let it simmer on the stovetop. This one is enhanced with bright, dried
cranberries and lots of sour cream. There is no pie crust to form;
simply drop scoops of biscuit dough across the top.
Ingredients
1 tablespoon butter
3-4 cups peeled, sliced apples
3/4 cup dried cranberries
2/3 cup granulated sugar
1/2 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup sour cream
1/2 cup milk or as needed for the slurry
1
cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1/2 tablespoon granulated sugar
2 tablespoons cold butter
1/2 cup milk or as needed for a soft batter
1/2 tablespoon granulated
sugar
1/4 teaspoon cinnamon
Directions
1.
Use a ten-inch, deep skillet. Melt the butter in the skillet and turn
the skillet to coat the bottom and sides. Turn the heat off. Mix the
granulated sugar, cornstarch, cinnamon, and allspice in a small bowl.
2. Place the apples and cranberries in the skillet. Add the dry ingredient
mixture. Add the sour cream and milk and stir until mixed.
3. Cover and cook over medium heat until the fruit is partially cooked
and becomes softer.
4. While the fruit is cooking, mix the flour, salt, baking powder, and
sugar together in a bowl. Cut in the butter with a pastry knife. Set
aside.
5. When the fruit is about cooked but still firm, add the milk to the
dry ingredients and stir to form a soft batter suitable for drop biscuits.
6. With the fruit simmering, drop spoonfuls of the batter evenly placed
over the fruit. Cover and set the heat to gently simmer. Cook for 15
to 20 minutes. The heat from the fruit and the steam in the pan will
cook the biscuits as dumplings do.
7. When cooked, remove from the heat. Stir the sugar and cinnamon together
and sprinkle over the topping. Let cool until just warm. Serve with
whipped cream or ice cream.
