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!

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.