Slump is the New England name for a fruit dessert topped with a sweet dumpling mixture. On Cape Cod, slumps are called grunts, and in other parts of the country, cobblers. A slump by any name still tastes great!

Ingredients:

Filling:

• 4 medium sized Terhune Orchards apples
• 2 cups rhubarb, cut into 1 inch pieces
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Topping Mixture:

• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 2 Tbsp granulated sugar
• 3 Tbsp unsalted butter, cold
• 1/2 cup whole milk
• 1 Tbsp vanilla extract

Directions:

Preheat oven 400 degrees. Grease a 2 quart baking dish. Peel, core, and slice apples into 1/2 inch pieces. Place apples in a sauce pan and add the rhubarb, 3/4 cup sugar, and the spices. Cover pan and cook over low heat for 10 minutes, stirring once or twice until apple slices are soft but not falling apart. (Or, put in microwave in a 2 quart dish until apples are tender.) In medium-sized bowl, sift flour and baking powder. Stir in remaining two Tbsp sugar. Use a pastry blender or your hands to cut in butter until mixture resembles crumbs. Stir milk and vanilla extract into the crumb mixture until just blended. Do not over mix. Pour hot apple rhubarb mixture into greased baking dish. Spoon dough mixture in dollops over the top. Bake for 20 to 30 minutes until topping is golden brown. Serve warm with heavy cream.