Stovetop Apple Pie

I’ve never been much for cooking. Baking is much more up my alley but baking is something that mobile living usually means giving up. (A full size RV is an exception and I loved having an oven in the toy hauler but not enough to drag that monstrosity around!) Dessert options around here have been pretty limited so I decided to see if I could make a cobbler-like dessert in a saucepan.

Google and Pinterest quickly taught me that such a thing is called a “slump.” Although slump isn’t a particularly appetizing name, there really wasn’t much of a downside to giving it a shot.

The jumping off point for my experiment was a recipe called Sour Cream Apple Slump. Given that my great-grandmother’s sour cream apple pie is one of our favorites, this boded well as something that just might taste delicious.

As we found out, it was pretty good! A pie in a skillet!

Apple Slump

Sour Cream Apple Skillet Pie

Apple “filling”:

  • 1 TBS butter
  • 3 large apples, sliced
  • 2/3 c. sugar
  • 1 1/2 tsp. cornstarch
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1 c. sour cream
  • 1/2 c. milk

Biscuit topping:

  • 1 c. flour
  • pinch of salt
  • 1 tsp. baking powder
  • 1 1/2 tsp. sugar
  • 2 TBS cold butter
  • ~3/4 c. milk (as needed for soft batter)

In a bowl, combine the sugar, cornstarch, and spices. Melt about 1 tablespoon butter in a skillet (I used a 9 inch)—of course I subscribe to the Pioneer Woman theory of butter and approximately doubled that. Swirl pan to coat with butter and turn off heat. In the skillet, combine apples, sour cream, sugar mixture, and milk. Cover and cook over medium-low heat until fruit is slightly softened.

Mix flour, salt, baking powder, and sugar. Cut in the butter and set aside. When the fruit has softened just a touch, add the milk to form a thick batter (or thin dough). Add small dollops of the batter to the simmering fruit, distributing it evenly. Cover and gently simmer for about 20 minutes then remove the cover and simmer another 5 minutes.

 

8 thoughts on “Stovetop Apple Pie”

  1. This looks great. So you didn’t put it in the oven at all and the biscuits cooked? I have to try this.

    I am the opposite, I love to cook but baking usually is a disaster. I think because baking is so scientific and exact, you really need to follow the directions. Cooking is more flexible, you can alter everything and see how it turns out. Much more my style.

    1. I don’t even *have* an oven to put it in if I wanted to. The biscuits aren’t pretty and browned like they would be in an oven but they were cooked. (If I’m totally honest, they still might have been tad doughy and could have cooked uncovered another couple of minutes but it smelled SO GOOD I couldn’t wait.) We’ll definitely make this again.

  2. That looks great! A dutch oven and some charcoal are a good substitute for that missing oven though – there are some wonderful “pioneer woman, aka lots o butter” recipes and treats along those lines!

    1. Dave, we’re looking to lighten our load, not make it heavier! 😉 But seriously, I don’t really want to add additional cooking gear unless we need to.

      1. Ok, that made me laugh! Howabout apples, wrapped in alum foil, cored and stuffed with butter and cinnamon sugar, then tossed in the fire for a bit – et voila, sweet fireside treats!

        Thanks and keep up the inspiration!

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