Apple Slump with Nutmeg Sauce
|All purpose flour||12 Cup (192 tbs) (3/4 Cup Plus 1 Tablespoon)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Nonfat buttermilk||1⁄3 Cup (5.33 tbs)|
|Reduced-calorie margarine||1 Tablespoon, melted|
|Peeled sliced cooking apples||8 Cup (128 tbs) (About 3 Pounds)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen apple juice concentrate||1⁄2 Cup (8 tbs), thawed (Undiluted)|
|Ground cinnamon||1⁄2 Teaspoon|
|Nutmeg sauce||1 Tablespoon|
Combine first 5 ingredients; stir well.
Add buttermilk and margarine, stirring just until dry ingredients are moistened.
Set dough aside.
Combine apple, 1/2 cup water, apple juice concentrate, and cinnamon in a large Dutch oven.
Cover and cook over medium heat 5 minutes.
Combine cornstarch and 2 teaspoons water; stir well.
Add to apple mixture; cook an additional 3 minutes or until mixture is thickened, stirring constantly.
Spoon dough by tablespoonfuls over apple mixture.
Cover, reduce heat, and simmer 30 minutes. (Do not uncover pan during this time.)
Spoon into individual dessert bowls; top each with 2 tablespoons Nutmeg Sauce.