BERRY-APPLE SLUMP
1 cup water
1 cup chopped, peeled cooking apples
1 cup fresh or frozen blueberries
3/4 cup cranberries
2/3 cup sugar
3/4 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3 Tbsp. margarine or butter
1/3 cup milk
Half-and-half or light cream (optional)
In a 3-quart saucepan combine water, apples, blueberries, cranberries, and the 2/3 cup sugar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Meanwhile, for topping, combine flour, the 1/4 cup sugar, baking powder, cinnamon, salt, and nutmeg. Using a pastry blender, cut in margarine or butter till the mixture resembles coarse crumbs. Add milk to flour mixture, stirring just to moisten. Drop topping into 6 mounds atop hot filling. Cover and simmer about 15 minutes or till a wooden toothpick inserted in the topping comes out clean. Serve warm; if desired, top with half-and-half or light cream. Makes 6 servings.
Nutrition facts per serving: 366 cal., 7 g pro., 55 g carbo., 14 g total fat (4 g sat.), 11 mg chol., 236 mg sodium, 148 mg potassium.
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