Cherry Slump

GAIL BOYD

"Easy, quick, and good! Very old recipe. Can be served with ice cream."
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Ingredients

45 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil.
  2. Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries.
  3. Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.

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