Vermont Apple Slump with Maple Cream
Tart baking apples stewed with cinnamon and a touch of maple, topped with a biscuit-like dumpling batter that steams on top of the stovetop, finished with a drizzle of maple-sweetened cream. It is an old-fashioned, rustic cousin of cobbler.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Wide skillet or shallow Dutch oven with a lid
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10
- carbs
- 58
- protein
- 4
- calories
- 340
Instructions
- 1
Mix the sliced apples, maple syrup, cinnamon, and water in a wide skillet with a lid.
- 2
Bring to a simmer over medium heat. Cook for 5 minutes until the apples begin to soften.
- 3
Whisk the flour, baking powder, and salt together. Stir in the milk and melted butter until just combined.
- 4
Drop spoonfuls of the batter evenly over the simmering apples.
- 5
Cover tightly with the lid. Simmer over low heat for 20 minutes without lifting the lid.
- 6
Check that the dumplings are cooked through and springy. Cook a few minutes more if needed.
- 7
Whisk the heavy cream with a tablespoon of maple syrup to make the maple cream.
- 8
Spoon the warm slump into bowls. Drizzle with the maple cream to serve.
Chef's tips
Keep the skillet covered at a steady simmer so the dumplings steam properly without losing heat.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat gently covered on the stovetop over low heat or in a microwave in short bursts.
Common mistakes to avoid
- •Using a skillet that is too shallow, which can cause the batter to overflow.
- •Lifting the lid too early, leaving the dumplings raw in the center.
Serving suggestions
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