Here's the recipe we made together on the podcast. Wow. And they said it couldn't be done. If you'd like to have a listen to how two Type A's manage to get along in the kitchen, please click here (it'll open in iTunes). If you'd rather listen in your browser without giving Cupertino feel-good hegemony its due, you can click the link at the bottom of this page.
Don't expect leftovers with this. Especially if you've got vanilla ice cream on hand.
Apple Cranberry Slump
Makes 8 servings (as if!)
- 2 pounds tart apples, such as Pippin, Rome Beauty, or Granny Smith, peeled, cored, and thinly sliced
- 8 ounces fresh cranberries, roughly chopped
- 1 cup plus 1 tablespoon all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (regular, low-fat, or fat-free)
- 3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the baking dish
1. Position the rack in the middle of the oven and preheat the oven to 375°F. Lightly butter a 9-inch square or 10-inch round baking dish; set aside.
2. Mix the apples, cranberries, 1 tablespoon flour, 1 cup sugar, cinnamon, nutmeg, and cloves in a large bowl. Pour this mixture into the prepared baking dish, spreading it evenly in the pan.
3. Whisk the remaining 1 cup flour, the remaining 1/4 cup sugar, baking powder, and salt in a second, large bowl. Whisk in the milk and melted butter until fairly smooth. Pour this mixture evenly over the apple filling in the pan without worrying about getting it exactly to the corners and the edges.
4. Bake until the filling is bubbling and the crust is browned and puffed, about 45 minutes. Cool on a wire rack for at least 15 minutes before serving (dish it up with a large spoon).
As to that cookbook it comes from, THE ULTIMATE COOK BOOK, our little attempt to rival THE JOY OF COOKING (Ha!), you can find more about it by clicking this link.