Rhode Island Apple Slump: A Taste of Nostalgia
As a chef, I’ve had the privilege of exploring countless culinary traditions, but there’s a special place in my heart for the comforting simplicity of New England desserts. I first encountered Rhode Island Apple Slump in a well-worn copy of the United States Regional Cookbook from 1947. It wasn’t just the promise of a warm, apple-filled treat that drew me in, but the evocative name itself – “Slump.” It conjures images of a dessert that’s rustic, unpretentious, and utterly delightful, a far cry from overly fussy pastries. This particular recipe, with its charmingly straightforward approach, quickly became a go-to for those evenings when a hug in edible form was precisely what was needed.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 6-8
- Yield: 1 Slump
- Dietary Type: Vegetarian
Ingredients
This delightful dessert relies on the freshest ingredients to shine. For the apple filling, you’ll need:
- 3 pints apples (peeled, cored, and quartered)
- 1 cup sugar
- 1/2 cup water
- 2 teaspoons cinnamon
For the baking powder biscuits that crown this delectable treat:
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, chilled and cut into small pieces
- 3/4 cup milk
Equipment Needed
- A heavy-bottomed saucepan or Dutch oven (ideally with a tight-fitting lid)
- A large mixing bowl
- A fork or dough blender
- A biscuit cutter (or the rim of a small glass)
- A floured surface for rolling
- Measuring cups and spoons
- A whisk or spoon for mixing
- A serving ladle
Instructions
Creating a Rhode Island Apple Slump is a wonderfully intuitive process, a testament to the beauty of simple, honest cooking.
- Prepare the Biscuit Dough: In a large mixing bowl, sift together the flour, baking powder, and salt. This aerates the dry ingredients, ensuring a lighter biscuit.
- Incorporate the Butter: Add the butter to the sifted dry ingredients. Use a fork or a dough blender to work the butter in until the mixture resembles coarse crumbs. This is crucial for tender biscuits; you want small pieces of butter that will melt and create steam during baking, leading to flakiness.
- Add the Milk: Gradually add the milk, stirring until a soft dough forms. Be careful not to overmix; you want just enough liquid to bring the ingredients together.
- Shape the Biscuits: Turn the dough out onto a lightly floured board. Toss lightly until the outer surface looks smooth. This gentle handling helps develop the gluten just enough without making the biscuits tough.
- Roll and Cut: Roll out the dough to about 1/2 inch thick. Using a floured biscuit cutter (or the rim of a small, floured glass), cut out your biscuits. You can re-roll scraps gently if needed, but try to avoid overworking the dough.
- Start the Apple Filling: In a heavy-bottomed saucepan or Dutch oven, combine the apples, sugar, water, and cinnamon.
- Cook the Apples: Cover tightly and cook slowly until the mixture reaches the boiling point.
- Add the Biscuits: Once the apple mixture is boiling, arrange the biscuits directly on top of the bubbling apples, covering the surface as much as possible.
- Continue Cooking: Place a tightly fitting cover on the saucepan. Continue to cook over low heat for approximately 25 minutes. The steam generated from the apples will cook the biscuits from the bottom up, while the top of the biscuits will also cook through.
- Serve: After 25 minutes, remove the biscuits from the top of the slump. Carefully pour the warm, cooked applesauce into bowls. Serve the warm biscuits alongside, or break them up and stir them into the applesauce for a more integrated experience.
Expert Tips & Tricks
The beauty of a slump lies in its simplicity, but a few insider tips can elevate it from good to extraordinary. When selecting apples, opt for a mix of varieties for a more complex flavor profile and varied texture. Some tart apples like Granny Smith will provide a lovely counterpoint to the sweetness, while softer apples like McIntosh will break down nicely into a tender sauce. Don’t be afraid of a few imperfections in the apples; this is a rustic dessert, after all. When preparing the biscuits, ensure your butter is well-chilled. This is key to creating those desirable flaky layers. And for the cooking stage, a tightly fitting lid is paramount to trap the steam, ensuring the biscuits cook through perfectly. If your lid isn’t quite sealing, you can place a layer of parchment paper or foil between the pan and the lid to create a better seal.
Serving & Storage Suggestions
Rhode Island Apple Slump is best enjoyed warm, straight from the pot. It’s the epitome of comfort food and truly shines when served with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a generous splash of cold cream. The contrast of the warm, spiced apples and tender biscuits with a cool, creamy accompaniment is simply divine.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. While the texture of the biscuits may soften slightly upon refrigeration, the flavor will still be wonderful. To reheat, gently warm the applesauce in a saucepan or microwave. You can also briefly toast the biscuits separately for a crisper texture.
Nutritional Information
This table provides an estimated nutritional breakdown per serving of Rhode Island Apple Slump.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 326.8 kcal | |
| Calories from Fat | 63 g | |
| Total Fat | 7.1 g | 10 % |
| Saturated Fat | 4.2 g | 21 % |
| Cholesterol | 18.5 mg | 6 % |
| Sodium | 335.6 mg | 13 % |
| Total Carbohydrate | 63.6 g | 21 % |
| Dietary Fiber | 3.4 g | 13 % |
| Sugars | 34.7 g | 138 % |
| Protein | 4.3 g | 8 % |
Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Variations & Substitutions
While apples are the soul of this classic slump, the beauty of this recipe lies in its adaptability. As the original introduction hinted, other fruits make wonderful additions or substitutions. In the summer months, ripe blueberries, sweet cherries (pitted, of course), or juicy peaches can be used instead of apples, offering a delightful seasonal twist. For a more tart and vibrant flavor, consider adding a few tablespoons of lemon juice to the apple filling. If you’re looking for a richer biscuit, you could experiment with using half buttermilk and half regular milk for the liquid.
FAQs
Q: Can I make the biscuit dough ahead of time?
A: It’s best to make the biscuit dough just before you need it for the best texture. Overworked or refrigerated biscuit dough can become tough.
Q: My biscuits didn’t cook through. What went wrong?
A: Ensure your saucepan has a tightly fitting lid to trap the steam effectively. Also, be sure the heat is kept consistently low after the initial boil to allow the steam to do its work.
Q: Can I use a different type of apple?
A: Yes, a mix of apples is often best for flavor and texture. Tart apples like Granny Smith, Honeycrisp, or Cortland work well alongside sweeter varieties.
Q: How do I know when the slump is done?
A: The biscuits should be puffed up and cooked through, and the apple mixture should be tender and saucy. You can test the apples by piercing them with a fork.
Q: Is this recipe difficult?
A: Not at all! It’s a wonderfully forgiving recipe, perfect for novice bakers and experienced cooks alike, celebrating simple ingredients and comforting flavors.
Final Thoughts
Rhode Island Apple Slump is more than just a dessert; it’s an edible embrace from a bygone era. It’s a reminder that some of the most profound culinary joys come from uncomplicated preparations that highlight the natural goodness of their ingredients. I encourage you to gather your ingredients, embrace the rustic charm of this dish, and let the sweet, spiced aroma fill your kitchen. Serve it to loved ones, share your own memories, and savor every comforting spoonful. It’s a taste of history, made fresh for your table.