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Rhode Island Apple Slump

Recipe #295009 | 45 min | 20 min prep | SERVES 8 -10 (Change Servings)

RECIPE BY: Molly53

Blueberries, cherries or peaches may be substituted for the apples in this delicious dessert. Just lovely served with cream, lightly sweetened whipped cream or vanilla ice cream. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Posted on: Mar 28, 2008

Ingredients

  • pints apple (peeled, cored and quartered)
  • cup sugar
  • 1/2 cup water
  • teaspoons cinnamon
  • Baking Powder Biscuits

    Directions

    1. 1
      For the biscuits: Sift dry ingredients together.
    2. 2
      Add butter, working it in with a fork or dough blender.
    3. 3
      Add milk to make a soft dough.
    4. 4
      Place on a floured board and toss lightly until the outer surface looks smooth.
    5. 5
      Roll out 1/2 inch thick and cut with floured biscuit cutter.
    6. 6
      Combine apples sugar, water, and cinnamon in a saucepan; cover tightly and cook slowly to the boiling point.
    7. 7
      When boiling, cover with biscuits, place a tightly fitting cover on pan and continue to cook over low heat for about 25 minutes.
    8. 8
      Remove biscuits and pour cooked applesauce over the top.

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    Nutrition Facts

    Serving Size 1 (196g)

    Recipe makes 8 servings

    Calories 326
    Calories from Fat 63 (19%)
    Amount Per Serving %DV
    Total Fat 7.1g 10%
    Saturated Fat 4.3g 21%
    Monounsaturated Fat 1.8g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 18mg 6%
    Sodium 335mg 13%
    Potassium 172mg 4%
    Total Carbohydrate 63.6g 21%
    Dietary Fiber 3.4g 13%
    Sugars 34.7g
    Protein 4.3g 8%
    Vitamin A 260mcg 5%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.1mcg 1%
    Vitamin C 4mg 7%
    Vitamin E 0mcg 1%
    Calcium 173mg 17%
    Iron 1mg 11%

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    how is this calculated?

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