Apple Slump Tracey Seaman   From Every Day with Rachael Ray March 2008 SERVES 8 Prep Time: 20 min Cook Time: 30 min 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled 2 1/4 pounds gala apples, peeled and cut into eighths 1/2 cup plus 2 tablespoons sugar Juice of 1 lemon 1/2 teaspoon ground cinnamon 1 cup plus 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup whole milk 1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat. 2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine. 3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

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