Baked Fruit Slump
This is dapted from a recipe in 'The Old Fashioned Cookbook' (1975) by Jan McBride Carlton. The original recipe was for Blueberry Slump, but this works well with blackberries, apples or mixed fruit. This is healthier than a pie with piecrust, and I often make this as Mom's Apple Pie without the pie crust.
Ingredients:
Fruit Filling:
6 cups peeled and cut up apples or peaches, blackberries or blueberries, or a mixture of fruit.
If using apples, peel and cut into thin slices, and pre-cook in a microwave on Hi for about 5
minutes to soften, as in the Mom's Apple Pie recipe.
½ cup sugar or Splenda, or a mix of the two
1 tsp ground cinnamon, ½ tsp ground nutmeg
Drop crust:
1 ½ cups flour
3 tbsp Splenda or sugar
2 tsp baking powder
¼ tsp salt
1/3 cup canola or other vegetable oil
3/4 cup low fat milk
Preheat oven to 400 oF.
Combine fruit, sweetener, and spices in a 2-quart casserole dish.
Cover casserole and bake in 400 oF oven for 15 minutes.
While fruit is heating, prepare the crust. Mix dry ingredients in a bowl.
Add oil and milk and stir in to mix with dry ingredients.
Take casserole out of oven, uncover and stir fruit, then drop crust dough by spoonfuls onto top of fruit, covering as much as possible. Sprinkle crust with a light coating of sugar.
Return to oven and bake for another 25-30 minutes, until crust is cooked and brown.
Serve warm or cold with low-fat vanilla ice cream or whipped topping.
6 servings: 330 calories, 6 g protein, 13 g fat, 274 mg sodium, 6 g fiber, 21 g sugar
with ½ cup of low-fat no-sugar vanilla ice cream, add 100 calories, 3 g fat, 3 g sugar