Rhode Island Apple Slump Recipes

RHODE ISLAND APPLE SLUMP

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.

AMISH APPLE SCRAPPLE

Steps:

• In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside., Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside., In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight., Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.