Slumps (aka grunts) are juicy fruit fillings cooked in tightly covered saucepans under a soft, cakelike biscuit topping. Use any seasonal fruit combination, but maintain the fruit-to-juice ratio. You can also cook the fruit a day ahead, and then reheat before finishing the recipe. Don’t peek before the minimum cooking time because the biscuits need to steam undisturbed. Serve with nondairy coconut ice cream.
Recipe Ingredient Details:
2 1/2 cups apple juice
1 (3-inch) piece fresh ginger, sliced into coins
1 cinnamon stick (about 2 inches)
1/2 teaspoon freshly grated nutmeg
12 cardamom pods
a few grinds of fresh black pepper
2 black tea bags
4 sweet apples, peeled, cored, and diced (about 4 cups)
1/4 cup raisins
1/4 cup maple sugar (or any granulated sugar)
1/2 cup plus 1 tablespoon almond or soy milk
1 teaspoon apple cider vinegar or lemon juice
3 tablespoons maple sugar (or another granulated sugar) (ground in blender if coarse)
1 1/4 teaspoon ground cinnamon, divided
1/2 cup whole-wheat pastry flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 tablespoons canola oil or other mild oil
3/4 teaspoon pure vanilla extract
Make filling: In a 4-quart saucepan or deep sauté pan (9–12 inches in diameter), combine apple juice, ginger, cinnamon stick, nutmeg, cardamom, and pepper. Bring to a boil, reduce heat to low, add tea bags, and simmer 10 minutes. Remove tea bags and strain liquid; discard solids. Add additional juice if needed to measure 2 cups. Return to saucepan. Add apples, raisins, and sugar. Cover and cook over low heat 5–10 minutes, or until apples are just tender. Cover to keep warm over low heat.
Make topping: Mix milk and vinegar in a 1-cup measuring cup; set aside 5 minutes. Mix sugar and ¼ teaspoon cinnamon in a small bowl. Set aside. Place a wire mesh strainer over a medium bowl. Add flours, baking powder, baking soda, 1 teaspoon cinnamon, and salt. Stir with wire whisk to sift ingredients into bowl, and whisk again to aerate ingredients.
Stir oil and vanilla into milk. Pour into dry mixture, and stir just until a soft batter forms. Drop rounds of batter over simmering fruit. Cover saucepan with a tight-fitting lid or aluminum foil. Simmer on low heat 20 minutes. Uncover carefully. The slump is ready when biscuits feel firm when lightly tapped. (They will be pale.) Cover and a simmer a few minutes longer if needed. Serve warm.
Recipe Additional Notes:
PER SERVING: 227 cal, 4g fat (2g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 47g carb, 3g fiber, 458mg sodium
Wed, 2012-10-24 14:04