One of our favorite readers, Lisa from Tasmania has shared an awesome post with us yet again. Normally she sends over stories and pictures from her life in Australia. She’s shared amazing pictures of her garden and even a cute Easter craft. This time she’s sharing a delicious dessert recipe with us. Buckle up kids, this one is freakin delicious:
Hi Mavis.
I thought I might send you a really simple dessert recipe of Great Aunt Ruby’s! I love raiding her recipes. She has this tatty old diary that is stuffed full of them! {You know – go to September for soup and December for cakes kind of thing! Smile}
At the moment we have more apples than you can poke a stick at, so out come the apple recipes. This one is dead easy and tastes great.
I call it Apple Slump as it slumps down in the middle as it cools.
Ingredients
6-7 apples of choice, peeled, cored and cut into slices
Sugar and cinnamon
1 1/2 cups of self-rising flour
1/2 cup sugar
Pinch salt
1 cup water
2 oz {4 Tbs} butter, melted
Directions
Choose a suitable baking dish. Mine is an old one of Ruby’s which is about 6 x 8” and preheat the oven to 180 C (350 F). Peel and cut apples into slices and layer on bottom of baking dish. 
Sprinkle sugar and cinnamon all over apples and then place another layer down. Repeat until you’ve used up all of your apples.
In a medium mixing bowl, combine all remaining ingredients. 
Pour over apples.
Bake for about an hour.
Nice both hot and cold – with ice-cream or cream! Nice old fashioned straight forward recipe!
The nice thing about the on and off rain and sun, we are getting rainbows everyday!
And it’s not stopping the chooks from laying well!
I hope you have taken some time to stop and breathe!! Its like you are going warp 10 in the garden right now!! You are going to be up to your ears in vegetables! As usual I am totally enjoying the updates!
Enjoy your weekend!
Cheers,
Lisa
Em says
Looks fantastic! Thanks for sharing! And I learned some new words, but I won’t tell which ones. 🙂
Lisa Millar says
Lol Em…. I am thinking “chook” and “tip” ?? Any others? 🙂
Hope you give this a go. Ruby will be chuffed to know someone on the other side of the world is using her recipe!
vanessa says
These two women need to hang out together! I say us readers start a Go Fund Me account and send Mavis Down Under!!! Who’s in??? Think of all the great posts – what fun!!! You up for it, Mrs. Butterfield?
Lisa Millar says
Hilarious Vanessa!
I’ll be in that…. I can teach Mavis to slow down and she can stir me up!
(and yes – the photos would be great! lol)
diane @smartmoneysimplelife says
The apples are plentiful here (Vic, Aus), too so I’ve been making Dorset Apple Traybake – a lot! Just google it for the details… Also a great way to use some of those eggs. 🙂
I’m going to try your great aunt Ruby’s Slump Cake, too.
Cheers,
Lisa Millar says
Going to look that one up! Always great to have ways to use more eggs too!
Cheers! 🙂
Lisa Millar says
ooooo – found it! Looks rather divine!!
Heather says
I confess! Looking at the picture of your apple slump and reading your write up, put a huge craving in me to make it for supper! My husband had just bought some Pink Lady apples that I’ve been wanting to try for a long time. What a success! We had green beans and the now dubbed “Aunt Ruby’s Tasmanian Apple Slump!” Not kidding, my husband liked it so much that he literally went out after our meal was over and bought more apples at our roadside produce market for me to make another one tonight!
So Lisa, please tell your Aunt Ruby that nine people in Port Orchard, Washington, USA, LOVE her recipe!
Lisa Millar says
That is so AWESOME!! Ruby is going to be so chuffed when I read her your comment!
I am glad I shared it! We have enjoyed it and it is so easy too – I think I will have to make another one for us tonight. My husband loves it too – and I still have some apples to use up!
Thank-you so much for commenting, I know Ruby is going to get a real chuckle out of that!
Cheers
Lisa 🙂 🙂
Lisa Millar says
ps – just rang Ruby for a chat and read out your email! She loved it and was laughing away at the thought of her old recipe going world-wide.
She told me it originally came from an aunt, but her mother used to make it too… and since Ruby is 98, you can imagine it has been used a loooooooong time! 🙂