This version of apple grunt is baked, but in Colonial days, it was cooked in a Dutch oven hanging over an open fire. The name grunt presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuitlike topping. If desired, this very same pudding also may be cooked over an open fire. Just cover it tightly and simmer for 1 hour.
4 tablespoons butter;
1⁄3 cup tightly packed brown sugar;
2 cups pared, cored, and sliced fresh apples;
3⁄4 cup chopped walnuts;
1⁄2 cup granulated sugar;
1⁄3 cup milk;
1⁄8 teaspoon salt;
1 teaspoon baking powder;
1 cup all-purpose flour;
Whipped cream or ice cream.
Preheat oven to 375 F.
Melt butter in an 8-inch baking pan. Remove 2 tablespoons of the butter and place in a mixing bowl. Add the brown sugar to the pan and stir until dissolved. Arrange apples over the brown sugar. Sprinkle with walnuts. Add egg, granulated sugar, and milk to the bowl with the 2 tablespoons butter. Mix in the salt and baking powder, then add the flour, mixing until smooth.
Pour batter over the apples. Bake for 35 minutes. Loosen cake from sides of pan with spatula and invert onto a serving platter. Serve with whipped cream or ice cream.
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